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After the legs of Iberian pork were taken away to make a world famous Jamon Iberico, the whole carcass of meat is left and available for cooking lots of marvelous dishes.
Today we cook pork shoulder.
Here is a Spanish scheme of pork butchery.
Salting – 24 hours.
Drying – 24 hours.
Coating with spices: smoked paprika, ground black pepper and coriander seeds.
The meat is cooked in vacuum (fr. sous vide) under the temperature 65 C during 6 hours. After that I cool the meat down in ice water and put it into the fridge for 24 hours.
On the photo it is seen the ideal meat structure with fatty streaks spread all over the piece.
The taste is soft and bright. It is served cold.
Bon appétit!
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