Longaniza Salamantina

Longaniza Salamantina is a dry sausage that originates in Salamanca, a burghal in northwestern Spain that is the basic of the Arena of Salamanca in the association of Castile and León. It is fabricated from Iberian pig whose meat is accepted for its above arrangement and flavor.
Lean Iberian* pork750 g1.55 lb
Pork abdomen or meat trimmings with absorbed 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 bullwork meats through 12 mm (1/2”) plate.
  2. Mix meats with alkali and spices. Authority for 24 hours in refrigerator.
  3. Stuff in 30-36 mm hog casings basic loops about 50 cm (20”) long.
  4. Dry/ferment at 17-18° C (62-64° F), 95→80% clamminess for 24 hours.
  5. Dry at 12-14° C (53-58° F), 70-75% clamminess for 15-30 days.
  6. Store sausages at 10-12º C (50-53º F),
* from Iberian pig.
When the sausage was fabricated in home altitude after achievability of temperature and clamminess control, the dehydration aeon assorted from 1 to 2 months. The sausage maker, cartoon on his experience, had to adjudge back the sausage was done.
Consume raw or cooked.

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