Salchichón in the Style of Rosalía (Salchichón á la Rosalía)

Ingredients

• chancho (pork) meat and tocino, very finely chopped
• vinegar
• garlic, well ground
• salt
• pepper
• cumin (cominos)
• maní (peanuts), ground
• almonds, ground
• walnuts, ground
• 1 piece bread, pulverized
• oregano, chopped
• parsley, chopped
• 1 thick casing (tripa gruesa de á tercia)

Instructions

1. Chop pork meat and tocino very finely with a cleaver and macerate 24 hours in vinegar in an earthenware or wooden vessel.
2. Drain off the vinegar until the meat is dry.
3. Mix in well-ground garlic, salt, pepper, cumin, maní, almonds, walnuts, pulverized bread, and chopped oregano and parsley.
4. Fill a thick casing, tie the ends with pita twine, and shape it like a horseshoe.
5. Boil two hours, dry with a napkin, and let dry a few hours in the cool before storing.