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
Pimentón, sweet15 g2.5 Tbsp
Oregano3.0 g3 tsp
Garlic, smashed10 g3 cloves
  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 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.
Consume cold or cooked.
* from Iberian pig (cerdo Ibérico – Pata Negra).
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, decided when the sausage was done.

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