Homemade Pork Ham (Fiambre) Recipe
This traditional Spanish-style pork ham is cured with a simple blend of sugar, salt, and your favorite spices. The slow curing process over five days and an additional three weeks of resting yields a tender, flavorful fiambre perfect for a hearty meal. Serve it sliced thin with a cup of mate for a comforting, savory experience.
Recipe by Alejandro del Castillo· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
5 min estimated total time for 4 servings.
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Ingredients
- 2 1/5 lb pork tenderloin
- 2 cup sugar
- 2 1/5 lb salt
- various condiments, to taste
Instructions
- 1Cover the pork piece with the sugar and salt, ensuring it is fully coated.
- 2Place the coated piece in a cool, dry place and let it sit for three days.
- 3After three days, remove the pork, wash it thoroughly, and dry it completely.
- 4Mix the chosen condiments and apply them to the pork, covering it from edge to edge.
- 5Wrap the pork in clean cloth or canvas and leave it to rest for an additional three weeks.
- 6After the full curing period, taste a small piece to confirm the flavor; it should be ready to eat.
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AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Coat thoroughly
Cover the pork piece with the sugar and salt, ensuring it is fully coated before starting the cure.
Wash and dry after three days
After three days, remove the pork, wash it thoroughly, and dry it completely before adding condiments.
Wrap for the long rest
Wrap the pork in clean cloth or canvas and leave it to rest for an additional three weeks in a cool, dry place.
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Frequently asked questions
- How many servings does this Homemade Pork Ham (Fiambre) recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Homemade Pork Ham (Fiambre) recipe come from?
- It was shared by Alejandro del Castillo on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.