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.

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
  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.
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.

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