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.