Bacon-wrapped pork is a traditional recipe with its roots in the home cooking of various Latin American countries, although its preparation and name may vary by region. In Mexico, it is commonly known as "cerdito envuelto" or "wrapped sausage," while in other countries like Argentina and Chile, similar recipes are prepared under names like "sausages with dough" or "sausage fingers." This dish combines the richness of pork with the crispy texture of a delicate dough, making it a popular option for family gatherings and celebrations. Its history dates back to the European influence on Latin American cuisine, where the technique of wrapping ingredients in dough became popular and was adapted to local ingredients.
In this recipe, a soft and light dough is used to wrap small sausages, which, when baked, achieve a golden texture and a flavor that perfectly combines the saltiness of the sausage with the softness of the dough. Furthermore, it is a simple and versatile dish, ideal for sharing as an appetizer or as part of a casual meal.
