Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Lean Iberian* pork | 750 g | 1.55 lb |
| Pork belly or meat trimmings with attached fat | 250 g | 0.55 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 25 g | 4 tsp |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pimentón, sweet | 20 g | 3.5 Tbsp |
| Oregano, rubbed | 3.0 g | 3 tsp |
| Garlic, smashed | 3.5 g | 1 clove |
| White wine | 15 ml | 1 Tbsp |
Instructions
- Cut or grind meats through 12 mm (1/2”) plate.
- Mix meats with salt and spices. Hold for 24 hours in refrigerator.
- Stuff in 30-36 mm hog casings forming loops about 50 cm (20”) long.
- Dry/ferment at 17-18° C (62-64° F), 95→80% humidity for 24 hours.
- Dry at 12-14° C (53-58° F), 70-75% humidity for 15-30 days.
- Store sausages at 10-12º C (50-53º F), <70% humidity or refrigerate.
Notes
* 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.
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.
