RUCA Salchichonal 150g
Tax included.
Mixture of additives, spices and seasonings, for use in charcuterie, for the preparation of the non-heat-treated meat product called “Salchichón”, cured by traditional methods for a period of time greater than 30 days.
For the preparation of 5kg of the best sausage.
INGREDIENTS:
Salt, spices (pepper, nutmeg), dextrose, diphosphates E-450 (stabilizer) and polyphosphates E-452 (stabilizer), sodium citrates E-331 (antioxidant), potassium nitrate E-252 (preservative), sodium ascorbate E -301 (antioxidant).
For the preparation of 5kg of the best sausage.
INGREDIENTS:
Salt, spices (pepper, nutmeg), dextrose, diphosphates E-450 (stabilizer) and polyphosphates E-452 (stabilizer), sodium citrates E-331 (antioxidant), potassium nitrate E-252 (preservative), sodium ascorbate E -301 (antioxidant).
HOW TO USE:
The meats must be dry and cold, preferably pork, if you wish you can add 25% beef. You can also add, as a garnish, 50 grams per kilo of hard bacon cut into cubes.
Once the meat has been chopped as usual, weigh it and add one case for every 5 kilos of meat (depending on the case). Kneading then until obtaining a homogeneous paste, which we will let rest for two to twelve hours. Stuff, preferably, in pork casing or, failing that, thinner pork or beef casing. When stuffing, make sure that the casing is tight and without air gaps.
Once the intestines have been stuffed, hang them in a cool, draft-free place until completely cured.
