The Whole Hog by Carol Wilson

Author:Carol Wilson [Wilson, Carol]
Language: eng
Format: epub
ISBN: 978-1-909108-37-0
Publisher: Pavilion Books
Published: 2012-07-24T16:00:00+00:00

Spain

The Iberian Peninsula and the Balearic Islands have similar sausages and an impressive range of chorizos, the best known and most popular of all the Spanish sausages. Seasonings and flavourings vary according to region and the individual producer.

Chorizo is, without doubt, the star of Spanish sausages and seems to have its origins in the Catalan region. It was originally a pale sausage and chorizo blanco (white chorizo), without paprika, is still made in some parts of Spain. The bright-red version dates from after the discovery of America and the introduction of the pepper plant into Spain, as one of its chief ingredients is pimentón (paprika), which besides adding colour and flavour, helps to preserve the sausage without refrigeration. There are endless varieties of chorizo – thick, thin, smoked or unsmoked, lean or fatty, all made from chopped or minced pork, pork fat, garlic and black pepper and salt, plus herbs, maybe a splash of white wine and the obligatory paprika or red peppers. A cured, air-dried sausage, it varies in spiciness according to the maker and is sliced and eaten cold or used as an ingredient for soups and stews. The finest are made from the meat of the Iberian pig. Chorizo are also made from the meat of wild boar (jabali).

Butifarra describes a large range of sausages. Butifarra blanca is a cooked white sausage made from minced pork and spices. Butifarra dulce, a speciality of the Empordà region of Catalonia, is unusual because it is a sweet sausage, cured with sugar and flavoured with cinnamon and lemon juice and usually served as a dessert.

Jabuguito is a small chorizo that is eaten raw or deep-fried.

Llonganissa, Longaniza or Llangonissa is a long, thin pork sausage seasoned with paprika, cinnamon, aniseed, garlic and vinegar.

Lomo embuchado is a delicately flavoured sausage made from lean pork loin marinated in garlic, paprika, salt, oregano, nutmeg and other spices, then stuffed into a natural casing, tied and air-dried for at least six months.

Lomo Ibérico de Bellota is the dry-cured loin of the acorn-fed, free-range, Iberian black pig, packed into a natural casing, cured in salt, garlic, spices, and then air-dried. It is highly regarded and served in wafer-thin slices.

Morcón is a spicy sausage, made from chopped shoulder and loin meat from Iberian pigs, seasoned with salt, paprika, pepper and other spices such as cloves, then stuffed into a pig’s intestine. It is air-dried for at least six months and is similar to chorizo.

Salchicha is the Spanish term for a fresh pork sausage popular throughout Spain and Portugal and is also called Longaniza if long and thin.

Salchichón is a cured sausage made from the lean, tender meat of Spanish white pigs that have foraged in the oak forests. The meat and fat are coarsely ground with spices, packed into sausage casings and allowed to dry. Traditionally, the sausage is cured outdoors on large drying racks for about 45 days, although many modern producers cure in a drying shed. Salchichón is spicy and speckled with fat, which gives it a slightly creamy texture.

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