Meats and Sausages
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.
| Meats | Metric | US |
|---|---|---|
| Lean pork (shoulder, leg) | 850 g | 1.87 lb |
| Pork belly | 150 g | 0.22 lb |
| Back fat | 50 g | 0.11 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 25 g | 4 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Dextrose | 3.0 g | 1/2 tsp |
| White pepper | 3.0 g | 1.5 tsp |
| Black pepper, whole | 1.0 g | 1 tsp |
Instructions
- Dice back fat into 6 mm (1/4") cubes.
- Grind meats through 8 mm (3/8") plate.
- Mix ground meats with all ingredients.
- Hold for 24-48 hours at 4-6° C (40-43° F) or in refrigerator.
- Stuff firmly into pork bungs, 50-60 cm (20-24") long.
- Ferment/dry at 20º C (68º F) for 48 hours, 90-95% humidity.
- 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.
- 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.
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.
