Kuivaliha (Serrano-Style)
recipe

This delicious air-dried meat is perfect for snacking or as a side dish in various meals. The preparation takes time, but the end result is worth the effort.
Preparation Time: 2-3 weeks (drying time)
Serving Size: Approximately 500 g
Ingredients:
- 1 kg pork (e.g., tenderloin or shoulder)
- 100 g salt
- 5 g black pepper
- 5 g sugar
- 2-3 garlic cloves (minced)
- 1 tsp dried thyme
- 1 tsp dried rosemary
Instructions:
1. Cut the pork into a suitable size piece, approximately 5-10 cm thick.
2. In a bowl, mix together the salt, black pepper, sugar, minced garlic, thyme, and rosemary.
3. Rub the spice mixture all over the meat, ensuring it is thoroughly coated.
4. Wrap the meat tightly in plastic wrap and refrigerate for 5-7 days. Turn the meat daily and ensure that excess moisture drains out.
5. Remove the meat from the refrigerator and rinse off the salt under running water. Pat the meat dry with paper towels.
6. Hang the meat in a well-ventilated area to dry for 2-3 weeks, until it reaches the desired dryness.
7. Slice the dried meat thinly and enjoy!
Nutritional Information (per 100 g):
- Energy: 250 kcal
- Protein: 30 g
- Fat: 15 g
- Carbohydrates: 0 g
- Salt: 3 g

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