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Cured Pork
Appetizers

Cured Pork

1200 min4 serv.21 февр. 2026 г.

Description

Perfect for the table and with drinks. I should say that this recipe for dry-cured pork is, of course, for patient meat lovers. But believe me—the result is worth it: you get a magnificently flavorful basturma that works both as a sliced appetizer for a festive table and as a natural sausage substitute on everyday sandwiches for the family! In short, dry-cured pork at home is very tasty and well worth trying. Serve the appetizer at the table.

Instructions

  1. 1

    Step 1

    Step 1

    1. Thaw the meat, rinse it, and coat it with salt. Let it rest in the refrigerator for 24 hours, then for another four days — dry it while hanging.

  2. 2

    Step 2

    Step 2

    2. Make the sauce. Mince the garlic, mix it with the spices, and thin with warm boiled water until it reaches a sour cream consistency.

  3. 3

    Step 3

    Step 3

    3. Keep the sauce in the refrigerator for at least 24 hours as well. Then place the meat in the sauce and marinate for two days in the refrigerator.

  4. 4

    Step 4

    Step 4

    4. Now remove any remaining sauce from the meat and hang it in a well-ventilated area. Let it hang for as long as possible. At least a week or two.

  5. 5

    Step 5

    Step 5

    5. This is what the finished chilled appetizer looks like.