Carne Fiambre Cuban Meat Roll Recipes

CARNE FRIA AL ESTILO DE CUBA - (COLD MEATLOAF CUBAN STYLE)

Steps:

• Preheat oven to 300ºF.
• Mix all ingredients well by hand except for breading ingredients.
• Divide into 3-4 portions and roll each into a cylinder or log about 1-1/2"-2" in circumference.
• Place in plastic wrap; shape into logs and refrigerate for about 2 hours, until the meat is firm to the touch.
• First, roll the logs in beaten egg and then in Italian seasoned breadcrumbs or cracker meal or dry bread crumbs.
• Roll each log separately and wrap in foil making sure the seams are well sealed.
• Place on an ungreased baking sheet.
• Bake for an hour.
• Remove from oven DO NOT open foil.
• Allow to cool until it reaches room temperature.
• Refrigerate for 8 hours or overnight.
• Cut into thin slices and serve cold with toasted pita chips, Carr's water biscuits, or Parmesan rosemary crisps.
• As a nice topping, you can use a slice of hard boiled egg and a strip of red pimento on top.

CARNE FIAMBRE (CUBAN MEAT ROLL)

Steps:

• Mix pork, ham, eggs, bread crumbs, nutmeg, and pepper together in a bowl. Roll into a cylinder that is about 2 inches in diameter.
• Wrap cylinder in wax paper or cheesecloth and tie with string.
• Boil enough salted water in a pot to cover meat roll; add meat and cook at a steady boil until pork is no longer pink, about 1 hour. Remove meat from heat and let cool, about 20 minutes. Wrap in plastic wrap and refrigerate until chilled, about 2 hours. Slice thin.