Puede que hayas sido testigo de esta tradición que tenía lugar antaño sobre todo con la llegada del frío en los pueblos. Durante el año, se engordaban los cerdos para, con sus carnes, grasa y/o sangre, elaborar todo tipo de embutidos y otro sinfín de productos… (ya sabes: del cerdo, hasta los andares) para, una vez secados, disponer de ellos durante los siguientes meses. De hecho, era uno de los sustentos económicos más importantes de muchas familias.
Hoy en día se continúa haciendo en algunos pequeños reductos rurales, pero es sobre todo en la industria donde se lleva a cabo este proceso. Sin embargo, y ahora que estamos volviendo a los orígenes y a recuperar muchas de esas costumbres ancestrales, queremos contarte que puedes preparar tus propios embutidos caseros. Verás que no es excesivamente complicado.
¿QUÉ ES EXACTAMENTE UN EMBUTIDO?
El Diccionario de Gastronomía, que siempre nos suele sacar de dudas, define embutir como «técnica de preparación que consiste en introducir un alimento o mezcla de alimentos aderezados en forma de masa en el interior de una tripa, donde se mantendrán el tiempo necesario para que tomen forma o adquieran el grado de maduración o de curación deseado. Todos aquellos fiambres que para su curación se disponen en el interior de tripas de distinta procedencia, tamaño y grosor reciben el nombre de embutido. Los más comunes son chorizos, salchichones, salchichas y caña de lomo embuchado, entre otros».
DIFERENCIA ENTRE EMBUTIDO Y FIAMBRE
A menudo confundimos estos dos términos. Fiambre es más genérico y se refiere a las carnes curadas, como el jamón, tanto ibérico como blanco o de otras razas. Y el embutido sería un fiambre que, como su propio nombre indica, está ‘embutido’ dentro de una tripa natural o artificial, que también sufre un proceso de curación.
CÓMO HACER UN EMBUTIDO CASERO
Vamos a contarte cómo puedes preparar, en tan solo 5 pasos, embutidos en casa y para ello sólo necesitas 4 elementos: carne de cerdo magra fresca, grasa de cerdo, tripa y condimentos (especias, hierbas aromáticas…).
- Pica la carne y la grasa a máquina hasta obtener una masa uniforme.
- Echa sal y los condimentos que prefieras (pimienta, pimentón, orégano, comino, ajo, etc) La proporción dependerá de tus gustos, ve probando para ir rectificando cantidades.
- Deja reposar tapado de un día para otro dentro de la nevera.
- Rellena las tripas muy limpias (antiguamente eran de origen animal pero hoy la mayoría son artificiales y se consiguen fácilmente) con la mezcla anterior y ve atándolas (es ideal si tienes el utensilio destinado a este fin, pero si no, te puede valer una botella de plástico o una manga pastelera con la boca ancha). En algunos casos, se puede someter el embutido a procesos de cocción y/o ahumado para adquirir una textura, un color, un sabor y un aroma concretos, así suelen prepararse muchas salchichas, por ejemplo.
- Ya tienes listo tu embutido casero para dejarlo secar según lo quieras más fresco o más seco y curado (en el primer caso, se recomienda cocinarlo, pero en el segundo, a partir de los 3 meses, podrás comerlo así tal cual). Opta por colgarlo en un lugar oscuro que no esté ni muy seco ni muy húmedo y que no sufra alteraciones de temperatura. Este será tu secadero particular.
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