Mortadella

Preparation info

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
2 lb<

Method

Procedure

  1. Cut the pork into cubes small enough to fit into the grinder.
  2. Toss the meat with the Prague Powder, salt, and wine, and refrigerate several hours or overnight.
  3. Cut the pork fat into cubes. Refrigerate several hours or overnight.
  4. Prepare the garnish. Cut the fatback into small dice. Blanch in boiling water 2 minutes. Drain