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Holidays & Special Occasions

Šventinis Skilandis

★ ★ ★ ★ ★ (0)
60 min
Prep
0 min
Cook
1 skilandis (approx. 1.5kg)
Servings

Ingredients

  • 2kg (4 1/2 lbs) Pork shoulder, coarsely minced
  • 500g (1 lb) Pork belly, diced small
  • 30g (1.1 oz) Salt
  • 1 tbsp (8g) Black pepper
  • 1 tbsp (8g) Juniper berries, crushed
  • 4 Garlic cloves, crushed
  • 1 Pig stomach or large-diameter casing, cleaned

Method

  1. Combine the minced pork shoulder and diced belly with salt, pepper, juniper, and garlic; mix thoroughly and chill overnight to let the flavours develop.
  2. Pack the seasoned meat tightly into the cleaned pig stomach or casing, pressing out any air pockets.
  3. Tie the opening securely with kitchen string, shaping it into a rounded form.
  4. Cold-smoke over juniper or alder wood for several hours, if a smoker is available, for traditional flavour.
  5. Hang in a cool, well-ventilated space (around 12-15°C) to air-cure for 6-8 weeks, until firm and deeply aromatic.
  6. Slice thinly to serve, typically as part of a festive cold cuts platter.

Introduction: Skilandis is one of Lithuania's most prized cured meats, traditionally made in the countryside ahead of major holidays and festive gatherings; its distinctive stomach-casing shape and long curing time have earned it EU Protected Geographical Indication status.

Cultural Background: Skilandis is one of Lithuania's most prized cured meats, traditionally made in the countryside ahead of major holidays and festive gatherings; its distinctive stomach-casing shape and long curing time have earned it EU Protected Geographical Indication status.

Tips: This is a genuine curing project, not a quick recipe — a stable, cool, well-ventilated hanging space is essential, and food safety practice around home-curing should be followed carefully throughout.

Variations: Some regions smoke skilandis more heavily for a stronger flavour; a smaller casing cures faster but yields less of the concentrated flavour a larger one develops.

Nutrition: Approx. 320 kcal, 20g protein, 26g fat, 1g carbohydrates per 100g serving.

FAQs:

Q: Why does skilandis take so long to make?
A: The slow, weeks-long air-curing process is what develops its dense texture and concentrated flavour, and can't be shortened without compromising both safety and taste.

Q: Is skilandis eaten cooked or raw?
A: It's eaten thinly sliced as a cured, ready-to-eat meat, similar to a firm salami, not cooked further.

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