An easy guide on how to make your own Sobrassda traditional salami from Mallorca, Spain. A wonderful spreadable paté type salami to make at home.
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INGREDIENTS
2.5kg of belly pork (skin off) - looking for 50% fat content
75g of salt (3% of weight of the meat)
200g of paprika (sweet, or smoked, or hot – as you prefer)
50g of cayenne pepper
5g ground black pepper
Sausage skins
String
A needle or pin
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