Homemade lančmít

Last Updated on October 1, 2024

Cooked, finely minced meat together with other ingredients. Lančmít tastes great both cold, served on bread, and warm, for example grilled or just fried on a pan.

Ingredients:

1 kg of pork belly + a piece of skin from the pork belly 50 g of water 10 g Pragandas

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5 g salt 2 tsp sweet ground pepper 1 tsp black ground pepper 2 pcs eggs hamper + bags

Procedure:

Grind the pork belly with the smaller pieces of skin in a food processor, add all the other ingredients and mix everything thoroughly, again preferably using a food processor

.Arrange the prepared mixture in a bag lined in the ham oven, smother well and store closed in the fridge for 24 hours

Cook at 85°C for about 2 hours the next day

Let cool thoroughly, best eaten the next day.

Note:

The Praganda® nitrite salting mixture (called quick salt) is used for curing and pre-treating meat for further processing into meat products, preserves and semi-preserves. It ensures colour stability and flavour characteristics of meat products.