Salchichón de Pamplona

Ingredients

• 1.5 kg of pork meat
• 0.5 kg of veal
• 0.5 kg of pancetta
• 0.2 kg of dried peppers
• 0.2 kg of green peppers
• 0.1 kg of salt
• 0.05 kg of black pepper
• 0.03 kg of sugar
• 0.02 kg of spices
• 0.01 kg of bay leaves
• 0.005 kg of fennel seeds
• 0.005 kg of coriander seeds

Method

1. Prepare the pork and veal, cut them into small pieces and mix with the pancetta.
2. Add the sliced dried and green peppers, salt, black pepper, sugar, and spices.
3. Mix in the bay leaves and fennel and coriander seeds.
4. Put the mixture into a cotton bag and tie it to form the salchichón.
5. Let it rest in a cool place for at least 10 days before consuming.