Salchichón de Vic

Salchichón de Vic also known as Llonganissa de Vic is made in the province of Barcelona. Salchichón de Vic carries PGI, 2001 classification.

Lean pork: shoulder, leg800 g1.76 lb
Pork belly200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Black pepper4.0 g2 tsp
Cure #22.5 g1/2 tsp
Dextrose3.0 g1/2 tsp
T-SPX culture0.12 guse scale
  1. Grind meat through 5/16” (8 mm) plate.
  2. Grind pork belly through 5/16” (8 mm) plate.
  3. 30 minutes before mixing dissolve starter culture in 1 tablespoon de-chlorinated water.
  4. Mix ground meats with all ingredients.
  5. Stuff firmly into 40 mm hog casings or larger diameter beef casings.
  6. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  7. Dry at 16 → 12º C (60-54º F), 85 → 80% humidity for 45 days (or longer depending on a diameter of the casing). The sausage is dried until around 30% in weight is lost. The sausage should develop a white mold which is expected.
  8. Store sausages at 10-15º C (50-59º F), <75% humidity.

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