INGREDIENTS FOR 100 KG OF MIXTURE

Cooked onion: 32kg

Pork Fat: 22kg

Blood: 20lt

Cooked Hide: 20kg

Black Pudding Additive Mixture: 6,5kg

PROCESS OF ELABORATION

CHOPPING

The pork fat (dewlap, pork intestine fat, etc.) is minced along with the hide (hide, snout, paw) using a 10 or 12mm disc. Separately, chop the onion on the same disc.

MIXING

All ingredients are placed in the mixer until well blended. The last ingredient that is added is the blood.

STUFFING

The mixture is placed in the stuffer. The pressure with which the casing is filled is of great importance. If the pressure is low, the finished product cooked will wrinkle and if it is too high the black pudding will burst during cooking.

COOKING

It is cooked in water at a temperature of 80°C for about 45 minutes. If the blood does not come out when pricking the casing, the product is cooked. Remove it from the container and place it into circulating natural water for about 20 minutes. Send it to a cool storage.

Mixing list


Doubts or inquiries?