Longaniza Salamantina

Longaniza Salamantina is a dry sausage that originates in Salamanca, a city in northwestern Spain that is the capital of the Province of Salamanca in the community of Castile and León. It is made from Iberian pig whose meat is known for its superior texture and flavor.
Lean Iberian* pork750 g1.55 lb
Pork belly or meat trimmings with attached fat250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #12.5 g1/2 tsp
Pimentón, sweet20 g3.5 Tbsp
Oregano, rubbed3.0 g3 tsp
Garlic, smashed3.5 g1 clove
White wine15 ml1 Tbsp
  1. Cut or grind meats through 12 mm (1/2”) plate.
  2. Mix meats with salt and spices. Hold for 24 hours in refrigerator.
  3. Stuff in 30-36 mm hog casings forming loops about 50 cm (20”) long.
  4. Dry/ferment at 17-18° C (62-64° F), 95→80% humidity for 24 hours.
  5. Dry at 12-14° C (53-58° F), 70-75% humidity for 15-30 days.
  6. Store sausages at 10-12º C (50-53º F), <70% humidity or refrigerate.
* from Iberian pig.
When the sausage was made in home conditions without possibility of temperature and humidity control, the drying period varied from 1 to 2 months. The sausage maker, drawing on his experience, had to decide when the sausage was done.
Consume raw or cooked.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

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 FishSpanish Sausages