Secallona, Somalla, Petador, Espetec - although those names sound mysterious and exotic, the truth is that they all are dry sausages and they all can be called fuet or longaniza. The manufacturing process is basically the same, what separates them is the size. Longaniza is packed into a large diameter, fuet into medium and secallona into a small diameter casing. Secallona is very dry and wrinkled, somalla is more moist. Secallona or somalla are U-shaped are not covered with mold, unlike fuet which always carries white mold. Petador is the name that is common for those sausages in Catalonian city of Sabadell, 20 km north from Barcelona. Espetec or fuet is basically the same Catalonian sausage.
|Lean pork||800 g||1.76 lb|
|Back fat||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||22 g||3.5 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Dextrose||2.0 g||1/2 tsp|
|Sugar||3.0 g||1/2 tsp|
|White pepper||3.0 g||1.5 tsp.|
- Grind lean pork and pork belly through 6-8 mm (1/4") plate.
- Mix all ingredients with meat. Hold in refrigerator for 24 hours.
- Stuff into 32-34 mm pork casings making straight links.
- Dry at 14-15º C (54-59º F), 75-80% humidity for 12 days.
- Store sausages at 10-12º C (50-53º F), <75% humidity or refrigerate.