Today we find ourselves through this site to make one of the most delicious cold cuts, which is the salty HOMEMADE BONDIOLA . This is a cut of pork, it is found in the neck or neck of the animal. It is one of the simplest preparations you have ever heard of for cold cuts. The longest time is spent in parking, where from the beginning to being able to take your first bite can take 30 to 40 days. You have to resist the temptation.
How to make Homemade Bondiola
This recipe can be used for snacks, as a main dish or, which is my favorite, accompanied by warm bread, like a sandwich style.
Of course, this delicious preparation can be served as a treat for a family member such as a birthday or some important event that it represents for our family member or friend. I assure you that more than one will tell you how delicious, YOU HAPPENED!!! HOW DID YOU DO IT ??? Okay now, let’s get to work!
Ingredients to make Homemade Bondiola
- 1 fresh Bondiola
- 1 kg of coarse salt
- 1/2 lemon zest
- 200 gr of Sugar
- White pepper
- Black pepper
- Pink pepper
How to make Bondiola cold cuts
1 Step : We take a large container and prepare the mixture with: coarse salt, all the sugar indicated in the ingredients, and the lemon zest. We take the bondiola, place it in the container and begin to massage it for a period of 5 minutes.
2 Step : In this step we take the bondiola all coated with the mixture from the first step to the cold, that is, the refrigerator. The rest time in the cold is 24 hours per kilo of bondiola (so that it does not come out so salty). We leave the bondiola on a rack on the plate, so that the liquid that is released does not touch it. On the third day it is advisable to change the water that comes out.
3 Step : In this part of the process, we take the bondiola, rinse it well and season it with all the peppers indicated in the list of ingredients. Once it is already seasoned, we tie it with kitchen twine, wrap it in butter paper and shape it as desired.
Step 4: In this step we are reaching the end of the preparation. Here the task to perform is: place it again in the refrigerator, but this time we let it rest for about 12 days, also on a rack on a plate so that the liquid can be removed without touching it.
5 Step : Now at the END of the process, we hang the bondiola in a dry place with humidity (Yes, dry with slight humidity) and without direct light for a period of 25 days.
From here, we are now in a position to serve it and share it with friends!!!