hams and sausages
To prepare the ham curing was covered with salt for about a month, throwing more salt at 15 days and moving you a little. Then they got into a pile with water for a day and were pressed to hang. Two months after the hanging was "painted" with vinegar and pepper to not enter it or moth-eaten bugs. It was left to cure at least six months but could be up to two years.
The day is cut the pork, the meat was chopped up with knives and shears to make sausages . After that came the machines. Seasoned meat into the Gamella with garlic, paprika and salt. Some families will also threw black pepper. The dressing was put to eye, but had a ratio of about 20g of salt and pepper per pound of meat. Kneaded with fists and let stand overnight. The next day he began to pressing, at first hand, then and machines. "Knitting pal meat the goal."
When you're stuffing the casings have to click to get out the air. reprietan also so they are well tied and made sausage. Then hung for at least three weeks, but can also be eaten fresh after passing through the pan. Sausage
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