MOCETTA di MAIALE fatta in casa

pork shoulder

🥗Healthier: turkey breast

💰Cheaper: pork loin

Turkey breast is leaner and lower in fat.

red wine

🥗Healthier: grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

Prepare 1 kg of pork tenderloin and 50 g of sea salt.

Add about 15 bay leaves to the pork and mix well.

Place the seasoned pork in a food bag and refrigerate for 12 hours.

After 12 hours, wash the pork with 1/2 glass of beer and remove the bay leaves.

Pat the pork dry and place it on a tray.

For the spicy version, coat the pork with ground chili, adjusting the amount to taste.

For the pepper version, first coat with coarse ground black pepper, then finish with fine ground black pepper.

Prepare the hog casings by washing them and soaking them in water with vinegar.

Stuff the seasoned pork into the casings and tie them securely.

Use a needle to poke holes in the casings to allow air to escape.

Let the stuffed pork rest at room temperature for 24 hours, or 8 hours if unsure about the meat's freshness.

After resting, place the pork in the refrigerator for aging.

After four weeks of aging in the fridge, slice the pork and serve with homemade ciabatta bread.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens