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46<<strong>br</strong> />
Ingredientes para a confecção <strong>de</strong> 1 kg::<<strong>br</strong> />
750gr <strong>de</strong> carne suina<<strong>br</strong> />
250gr <strong>de</strong> gordura (toicinho)<<strong>br</strong> />
20gr <strong>de</strong> sal<<strong>br</strong> />
1 <strong>de</strong>nte <strong>de</strong> alho picado<<strong>br</strong> />
1,5gr <strong>de</strong> sal <strong>de</strong> cura<<strong>br</strong> />
30ml <strong>de</strong> vinagre<<strong>br</strong> />
7,5gr <strong>de</strong> pimenta do reino<<strong>br</strong> />
tripa seca ou fresca<<strong>br</strong> />
Modo <strong>de</strong> fazer:<<strong>br</strong> />
1- Lavar a tripa e virar do avesso. Deixar <strong>de</strong> molho em água com vinagre.<<strong>br</strong> />
2- Limpar e moer a carne, tirando as partes <strong>br</strong>ancas que são duras, a gordura po<strong>de</strong> ser <strong>de</strong>ixada.<<strong>br</strong> />
3- Moer ou picar a gordura.<<strong>br</strong> />
4- Misturar todos os temperos no vinagre e misturar muito bem com a carne e a gordura.<<strong>br</strong> />
5- Ensacar enfiando a mistura na tripa com a ajuda do funil, furando com uma agulha para<<strong>br</strong> />
retirar o ar preso e amarrando com barbante no tamanho <strong>de</strong>sejado.<<strong>br</strong> />
Para a lingüiça tipo cala<strong>br</strong>eza colocar 2,5gr <strong>de</strong> pimenta cala<strong>br</strong>esa seca.<<strong>br</strong> />
Po<strong>de</strong>mos colocar também sementes <strong>de</strong> erva-doce, ervas finas, pistache, alho, cominho, cravo,<<strong>br</strong> />
canela, e no lugar do vinagre vinho, etc. A lingüiça po<strong>de</strong> comida fresca ou <strong>de</strong>ixada para secar<<strong>br</strong> />
<strong>de</strong>pendurada ou mesmo <strong>de</strong>fumada.<<strong>br</strong> />
Pancetta
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