Pork in a jar is a traditional recipe, perfect for those who appreciate authentic flavors and want to preserve meat for a long time.

This recipe transforms simple ingredients into a delicacy, ideal for any time of year. The use of pork, aromatic spices and the canning process is not only a way to preserve the meat, but also to enrich its taste.

Required ingredients:

The preparation of this delicacy begins with the careful selection of ingredients:

• 4 bay leaves
• 3 tablespoons pickling salt
• 1 teaspoon pepper and sweet or hot paprika
• 1 bunch fresh parsley
• 3 kg pork – neck and breast
• 5 jars of 720g

Preparation method:

The preparation of jarred pork is a meticulous and traditional process that begins with the careful selection of the highest quality ingredients.

Under running water, wash the meat very well then cut it into pieces.

Place the meat pieces in a large bowl. Add the paprika, salt, pepper, bay leaves, washed and finely chopped parsley and mix well.

Sterilize 5 wide-mouth jars (don’t forget the lids!), then fill them, leaving about 2 fingers of space, with the meat mixture. Pack well, so that there are no air gaps in the jar. Cover each jar with aluminum foil, pricking it in places.

Place the jars in a tray, pour in enough water to cover about 3 cm of the jars.

We put the tray in the oven, set the oven to 180 degrees Celsius.

We leave the tray with the jars in the oven for 2 hours, then lower the temperature to 150 degrees Celsius and leave the tray in the oven for another hour and a half.

Before turning off the oven, carefully remove the tray and take the meat from one jar to fill the other jars. Leave only 1 cm of space in each jar.

Pour in the remaining juice, then put the tray back, with the jars hermetically sealed with lids, back in the oven for another 30 minutes.

After the 30 minutes, turn off the heat and leave the jars to cool in the oven with the door open.

When they have cooled a bit, remove them from the oven, turn them upside down, and let them cool completely.

We store the cold jars in the pantry or refrigerator.

An excellent alternative to sausages!

Some additional tips:

To ensure the success of preparing pork in a jar, here are some additional concrete tips:

Meat Choice : Opt for cuts of meat with a good balance of muscle and fat, such as pork neck or brisket, to achieve a soft and juicy texture.

Preparing the Meat : Cut the meat into uniform pieces to ensure even cooking. Make sure the pieces are not too large to fit easily into the jars.

Sterilizing Jars : To prevent contamination, sterilize jars and lids in hot water for at least 10 minutes before use.

Using Seasonings : Don’t skimp on seasonings. Pickling salt, paprika, pepper, and bay leaves play an important role in preserving and flavoring meat.

Packing the Meat in the Jar : Make sure to pack the meat well into the jars to eliminate air bubbles. This will help prevent oxidation and bacterial growth.

Monitoring Oven Temperature : Maintaining a consistent temperature during baking is essential. Check your oven periodically to make sure it is at the desired temperature.

Cooling the Jars : Leave the jars to cool in the oven with the door open to avoid thermal shock. This helps create a natural vacuum during cooling.

Check for Tightness : After cooling, check the jars for tightness. The lids should be tightly closed and not move when pressed.

Storage : Store jars in a cool, dark place, such as the pantry or refrigerator, to extend shelf life.

Check Before Consumption : Before consuming the meat, check for signs of spoilage or unusual odors to ensure the product is still safe to eat.

Enjoy your meal!