Salpicão de Vinhais

Salpicão de Vinhais is a dry sausage produced in the region of Vinhais, Portugal. Salpicão de Vinhais carries PGI, 1998 classification.

Pork loin, tenderloin1000 g2.2 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #23.0 g1/2 tsp
Pimentón*, sweet2.0 g1 tsp
Pimentón, hot2.0 g1 tsp
Bay leaf, crushed1 leaf
Garlic, dehydrated2.0 g1 tsp
Wine, red or white15 ml1 Tbsp
Water15 ml1 Tbsp
  1. Cut the meat into 2” (5 cm cubes.
  2. Mix salt, cure #2, crushed bay leaf, spices, wine and water. Add meat and mix all together. Hold in refrigerator for 4 days.
  3. Stuff into 50-80 mm hog middles or bungs.
  4. Apply a thin smoke at 18° C (64° F) for 10 days. Smoking need not to be continuous, as long as the temperature inside of the smokehouse stays below 18° C. Think of the process as drying with smoke. Oak, chestnut or both is used for smoking.
  5. Dry at 15 →12° C (59 →-53° F), 80→70% humidity for 30 days. Total smoking and drying time at least 40 days.
  6. Store at 10-12° C (50-53° F).
* Pimentón is Spanish smoked paprika.

Available from Amazon in paperback and eBook format

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishHome Production of Vodkas, Infusions, and Liqueurs