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

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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