Salchichón de Vic

Salchichón de Vic additionally accepted as Llonganissa de Vic is fabricated in the arena 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 aback fat into 6 mm (1/4") cubes.
  2. Grind meats through 8 mm (3/8") plate.
  3. Mix arena meats with all ingredients.
  4. Hold for 24-48 hours at 4-6° C (40-43° F) or in refrigerator.
  5. Stuff durably 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% clamminess for 45 canicule (or best depending on a bore of the casing). The sausage is broiled until about 30% in weight is lost. The sausage should advance a white cast which is accepted and desired.
  8. Store sausages at 10-12º C (50-53º F),
Consume raw.
In acceptable assembly the beverage footfall was generally skipped and the blimp sausage was alone broiled for 5-11 months at allowance temperatures, depending on the bore of the casing.

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