Salchichón (Cured Pork Sausage)

Ingredients

• pork loin
• salt
• ground black pepper
• black peppercorns
• pork fat (tocino gordo)
• veal intestine casing

Instructions

1. Grind the pork loin through a meat grinder. Mix the ground meat with salt, ground black pepper, and whole black peppercorns. Let rest for twenty-four hours.
2. After twenty-four hours, press the meat to extract the juices. In the meantime, cut the pork fat into very small dice.
3. Mix the diced fat with the pressed meat. Prepare the veal intestine casing by cleaning it thoroughly.
4. Stuff the casings with the meat mixture, packing it firmly and pricking the intestine all over with a needle to prevent air pockets.
5. Hang the salchichones in a cool, well-ventilated place to cure and dry.