Peruvian Jamón del País & Butifarra Sandwich

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Steps

1. 1
   Make the achiote oil: Combine 6 parts vegetable oil with 1 part achiote (annatto) seeds. Heat very gently over low flame, keeping temperature below 80-85°C to preserve the oil's viscosity. Let it infuse until deeply colored.

   Tip: Never let the oil exceed 85°C or it will lose its viscosity, just like motor oil.

   ~15 min
2. 2
   Let the achiote oil cool completely (use an ice bath to speed up if needed), then strain out the seeds through a fine mesh. Reserve the oil.

   ~20 min
3. 3
   Make the marinade: In a blender, combine 120g achiote oil, 30g peeled garlic, 20g freshly ground black pepper, 20g toasted cumin, and 20g white vinegar. Blend until smooth.

   Tip: This marinade is very potent. Use as much or as little as you want on the meat. Extra can be refrigerated for a week or frozen for 6 months.

   ~5 min
4. 4
   Prepare the brine: Dissolve 300g salt in 3L water to create a 10% brine solution. Clean the pork leg by removing connective tissue, excess fat, and cartilage. Cut into even pieces (~1.6-1.8 kg each). Submerge in brine for 3.5 hours.

   Tip: The brine seasons the meat evenly throughout and helps cure it for longer shelf life.

   ~225 min
5. 5
   Tie the brined pork with butcher's twine (bridado): Make a knot at one end and loop the twine at regular intervals along the length, keeping it snug but not too tight. Flip and cross on the other side, then hang to let gravity tighten evenly.

   Tip: Tying ensures even cooking — it compacts the meat into one uniform volume so it cooks evenly throughout.

   ~10 min
6. 6
   Rub the tied pork generously with the achiote marinade, coating all sides. Refrigerate for at least 3 hours to let the flavors penetrate.

   Tip: There is no salt in the marinade because the meat already absorbed salt from the brine.

   ~185 min
7. 7
   Prepare the poaching liquid (court bouillon): Bring a large pot of water to a boil. Add enough salt to saturate the water (similar to making pasta water) plus 1-2 tablespoons of the marinade. This prevents the brined meat from losing its seasoning during cooking.

   Tip: If you cook brined meat in unsalted water, osmosis will draw the salt out of the meat. Saturating the water prevents this.

   ~5 min
8. 8
   Gently poach the marinated pork in the court bouillon at a very low simmer — barely bubbling, not a rolling boil. Cook for 2 to 2.5 hours until the internal temperature reaches 63-65°C at the center.

   Tip: The meat will shrink about 30% during cooking. This is normal.

   ~150 min
9. 9
   Remove the pork from the liquid and refrigerate for at least 3 hours until completely cold. This makes it much easier to slice. Remove the butcher's twine.

   Tip: If you try to slice it warm, it will crumble apart.

   ~185 min
10. 10
    Rub the cold ham with additional achiote oil to give it the characteristic orange-red color of jamón del país. Slice thinly.

    ~5 min
11. 11
    Make the sarsa criolla: Slice red onion into thin feathers (pluma), remove the core. Soak in ice water to make them crunchy and reduce sulfur sharpness. Drain, then toss with diced rocoto (deseeded), lime juice, whole cilantro leaves, and a pinch of salt.

    Tip: Use a sharp knife — it prevents the onion from releasing tear-causing sulfur compounds and gives cleaner cuts.

    ~10 min
12. 12
    Mix the optional sauce: Combine 100g mayonnaise with 10g American mustard. Mustard pairs beautifully with ham and the mayo adds creaminess.

    Tip: Purists may skip this, but Giacomo recommends it — fat is a vehicle for flavor.

    ~2 min
13. 13
    Assemble the butifarra: Warm French bread rolls in a pan on the crust side. Spread mayonnaise-mustard sauce on the bread, add lettuce for freshness, pile on at least 120g of sliced jamón per sandwich, sprinkle with coarse salt, and top with sarsa criolla.

    Tip: For French bread sandwiches, always warm on the crust side. For burger buns, warm on the cut side to prevent sogginess.

    ~5 min

Nutrition (per serving)

Giacomo Bocchio

TE ENSEÑO A PREPARAR EL MEJOR JAMÓN DEL PAÍS Y UNAS DELICIOSAS BUTIFARRAS

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