Mortadella

Ingredients

• 2 kg very lean pork meat
• 1 kg fatback (tocino gordo), cut into small cubes
• 1 tablespoon per kg of meat aguardiente (brandy)
• to taste salt
• to taste spices
• a small amount potassium nitrite (sal de nitro)
• a small amount brown sugar
• as needed beef intestines, cleaned and prepared

Instructions

1. Clean the pork meat of sinews and pass it through a meat grinder (maquinilla). On a cutting board, pound the ground meat with a wooden mallet until it forms a paste.
2. Season the paste with salt, spices, a small amount of potassium nitrite (sal de nitro), and brown sugar. Mix the paste thoroughly and evenly.
3. Cut the fatback into small cubes and mix into the meat. Add one tablespoon of aguardiente (brandy) per kilogram of meat and blend well.
4. Once the mixture is complete, place it in a cloth bag, tie it tightly, and let it drain for one day.
5. Fill the prepared beef intestines with the cured mixture, pressing it in firmly. Prick the intestine carefully as you fill to release any air pockets. Tie the casings at appropriate intervals.
6. Smoke the filled casings. Then bring them to warm water, move the pot near the heat and remove it as soon as the water begins to boil. Leave the mortadella in the water until it cools completely.
7. Remove the casings, press them firmly with your hands, and rub them down with a clean cloth.