This sobrasada recipe is typical of the Murcia region. It is a very rich preparation that is used to make tapas or spread on bread, generally eaten with Manchego or Parmesan cheese. A perfect delight for snacking.
In a large bowl, put the chopped meat and lard, add the salt, the peeled garlic crushed in the mortar, and the two types of paprika.
Mix well; if color is needed, add more sweet paprika and let sit at room temperature for 24 hours.
After this time, taste to see if salt is needed. If it is to our liking, then stuff into the casing, pressing the mixture well to avoid air pockets, cut the casing into 4 or more sobrasadas, and tie the ends with kitchen twine.
Leave to air dry hanging in a dry place away from sunlight. After a few days, when they are well-dried, they can be stored and kept at a low temperature.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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