Como hacer Bondiola Casera Seca fácil!! la mejor receta!!Cappocollo!(receta en descripcion)

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs are lower in fat and pork loin is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point, while canola oil is budget-friendly.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice offers a non-alcoholic option, and white wine can be less expensive.

bay leaves

💰Cheaper: dried thyme

Dried thyme can substitute for bay leaves in flavor.

Mix sugar and coarse salt together in a bowl.

Add approximately 1 tablespoon of coarsely ground black pepper to the salt and sugar mixture and mix lightly.

Massage the salt, sugar, and pepper mixture into the pork shoulder thoroughly, ensuring all surfaces are covered.

Place the pork shoulder in a container with a layer of the salt mixture at the bottom, then cover the pork with the remaining mixture, ensuring it is fully coated.

Cover the container and refrigerate for approximately 30 hours per kilogram of pork (about 48 hours for 1.6 kg).

After 48 hours, remove the pork from the refrigerator and rinse off the salt under cold water, ensuring no salt remains.

Let the pork rest on a rack for about 30 minutes to air dry at room temperature.

Coat the pork shoulder with a generous amount of paprika and additional black pepper, ensuring all sides are covered.

Wrap the pork tightly in perforated plastic wrap or cheesecloth to allow it to breathe.

Tie the ends securely with string to maintain its shape during the drying process.

Place the wrapped pork in the refrigerator for 30 days, checking periodically for any signs of spoilage.

After 30 days, check the pork for any unusual odors or mold before slicing.

Slice the pork into thin pieces and serve.

Cooking Techniques

Equipment Needed

Spice Level: