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My recipe

Home cured pork fillet

This recipe was inspired by a very delicious Spanish sausage Longaniza, which I bought during my last trip to Catalonia. Unfortunately, we don’t have this sausage in our shops, so I decided to experiment and make something very close to the original.

Home cured pork fillet

  • 1 pork tenderloin 500-600 g
  • 6 tbsp coarse sea salt
  • 2 tbsp sugar
  • 200 ml apple juice
  • Combine the salt and sugar, cover the meat with the mix. Leave to cure in the fridge for 12 hours in a plastic container.
  • Brush the salt off the meat, cover with the apple juice and leave to marinate for 3 hours in the fridge


  • 2 tbsp chopped rosemary
  • 2 tbsp chopped thyme
  • 1 tbsp rose peppercorns
  • 1 tbsp black peppercorns
  • 2 tbsp chopped parsley
  • 2 tbsp chopped spring onion
  • 1/2 - 1 tsp powdered garlic
  • 1/2 -1 tsp flakes hot pepper aji (any hot pepper)
  • 1/2 tsp chopped tarragon
  • 1 tsp coriander seeds (optional)
  • Crush the coriander seeds, rose and black peppercorns, mix with other ingredients
  • Take the fillet, pat it dry with the kitchen towels
  • Layer the herb and spice mix on the parchment paper, rub the mix into the meat
  • Take 4 wooden skewers. Arranger the skewers around the fillet, one on the top, another one at the bottom, two on the sides. Tie the fillet tightly with the kitchen cord
  • Fold the meat into a linen cloth or parchment paper and leave to hang in a cool place for 3 weeks

I added the apple juice marinade to have more flavours, you can skip that part. If you like you can add smoked paprika to the herb and spice mix, as paprika is a part of Longaniza. I took fresh rosemary and thyme, other herbs were dried. Do check on your meat while curing, you would might need to change the linen cloth.