Ingredients
Recipe for 4 people.
| 🍖 5 Kg of pork belly | 🧂 1 Kg of salt |
| 🍖 5 Kg of pork shoulder | 🌶️ 300 g of paprika |
| 🧂 100 g of black pepper | 🌶️ 50 g of Cayenne pepper |
| 🌱 1.5 g of oregano per kilo of meat | 🍷 2 cl of red wine per kilo of meat |
| 🍃 6 small leaves of bay leaf (crushed) |
Utensils
| 🔪 Chef’s knife | 🥄 Tablespoon |
| 🥕 Cutting board | ⚖️ Kitchen scale |
| 🍳 Frying pan | 🔍 Spatula |
| 🥣 Mixing bowl | 🌡️ Kitchen thermometer |
| 🧂 Mortar and pestle | 🥓 Meat grinder |
Step-by-step preparation
Preparation time: 30 minutes
Rest time: 24 hours
Cooking time: N/A
Total time: 24 hours and 30 minutes
STEP 1: Start by cutting the pork into pieces of about 2 cm to facilitate chopping.
STEP 2: Chop the meat finely until you achieve a homogeneous texture that is well-suited for seasoning.
STEP 3: Mix the salt, paprika, pepper, Cayenne pepper, and pimentón to create the spice blend.
STEP 4: Incorporate the spices into the minced meat, ensuring everything is well mixed so that each piece is seasoned.
STEP 5: Add a bit of red wine and herbs such as oregano and bay leaf to enhance the flavors.
STEP 6: Place the mixture in an airtight container and let it rest in the refrigerator for 24 hours to develop the aromas.
STEP 7: After the resting time, you can fill pork casings or use the preparation directly in your recipes.
Preparing a homemade soubressade is an authentic way to enjoy artisan charcuterie. By using fresh ingredients such as pork meat and various spices like paprika and Cayenne pepper, this recipe offers a rewarding culinary experience. Transforming the meat into a raw sausage requires patience, but the results are worth it.
Whether incorporated into hot dishes or used as a spread on bread, soubressade adds a savory and comforting touch to many preparations. Reproducing this traditional specialty is an opportunity to discover the culinary traditions of the Balearics.
