Salchichón de Vic

Salchichón de Vic also known as Llonganissa de Vic is made in the province of Barcelona. Salchichón de Vic carries PGI, 2001 classification.

MeatsMetricUS
Lean pork (shoulder, leg)850 g1.87 lb
Pork belly150 g0.22 lb
Back fat50 g0.11 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #22.5 g1/2 tsp
Dextrose3.0 g1/2 tsp
White pepper3.0 g1.5 tsp
Black pepper, whole1.0 g1 tsp
Instructions
  1. Dice back fat into 6 mm (1/4") cubes.
  2. Grind meats through 8 mm (3/8") plate.
  3. Mix ground meats with all ingredients.
  4. Hold for 24-48 hours at 4-6° C (40-43° F) or in refrigerator.
  5. Stuff firmly into pork bungs, 50-60 cm (20-24") long.
  6. Ferment/dry at 20º C (68º F) for 48 hours, 90-95% humidity.
  7. Dry at 15→ 12º C (59-54º F), 80 → 75% humidity for 45 days (or longer depending on a diameter of the casing). The sausage is dried until around 30% in weight is lost. The sausage should develop a white mold which is expected and desired.
  8. Store sausages at 10-12º C (50-53º F), <70% humidity.
Notes
Consume raw.
In traditional production the fermentation step was often skipped and the stuffed sausage was only dried for 5-11 months at room temperatures, depending on the diameter of the casing.

Available from Amazon

1001 Greatest Sausage Recipes

1001 Greatest Sausage Recipes offers a collection of the world’s greatest sausage recipes. Finding a reliable recipe on the internet becomes harder every day. To gain income from advertising clicks, the majority of large web sites generate thousands of so-called “sausage recipes” and when people search for “sausage recipes” they usually get recipes of dishes with sausages, but not actually how to make them. Unfortunately, the vital information about meat selection, ingredients and processing steps is usually missing.

Home Production of Quality Meats and Sausages
Meat Smoking and Smokehouse Design
The Art of Making Fermented Sausages
Make Sausages Great Again
German Sausages Authentic Recipes And Instructions
Polish Sausages
Spanish Sausages
Home Production of Vodkas, Infusions, and Liqueurs
Home Canning of Meat, Poultry, Fish and Vegetables
Sauerkraut, Kimchi, Pickles, and Relishes
Curing and Smoking Fish
Making Healthy Sausages