CURED PIG LEG RECIPES

Steps:

• The well- prepared ham is placed in a large wooden vessel and is covered with salt, if desired, you can put some bacon on, also covered in salt.
• Leaving it to stand for two months (minimum 45 days). Then take it out, clean and well rub with spices , or even make a mixture with some red wine . Leave it in the oven or hang in a ventilated and dry place to dry.
• During the first 2-3 days, remove the ham and bake it in a preheated 428°F (220 °C) oven for 15-20 minutes, then let it dry again. It should is ready for use after about two months.
• Preparing a nice cured ham depends very much on microclimate and if the air is not clean, the result may not be good at all.
• Baking helps greatly if you do not have traditional rural ham- dryers.

Steps:

• Put 2 1/2 gallons cold water in a large, nonreactive container that will hold the meat and brine. Stir in the salt and sugar. Slightly crush and add the bay leaves, peppercorns, clove, allspice, and chili peppers. Add the garlic and thyme. Add the pork and put a plate on top to keep the meat submerged. Refrigerate for 5 days or more.
• Remove the pork from the brine and pat dry. Roast pork loin for about 1 hour, grill over a medium fire, or slice into very thin chops and brown them in a cast-iron pan. They will cook very quickly, about 1 minute per side. Finish with a good fistful of chopped parsley and garlic if you wish. A brined shoulder is good boiled or braised, and is delicious to add to cooked beans.