Overview
Longaniza Fresca de Castellón is a fresh pork longaniza associated with Castellón in Spain's Valencian Community. It is a narrow cooking sausage, not a dry-cured longaniza.
Where it's from
The cut
Identity and terminology
The geographical qualifier is important because Spanish longaniza covers fresh and cured products. This branch should be indexed as Castellón fresh longaniza rather than as the universal definition.
Composition and characteristics
Pork shoulder and belly are coarsely minced with white pepper, cinnamon and nutmeg. Unlike chorizo, paprika is not the defining seasoning. The sausage is pale and slender.
Production and process
The meat is minced, seasoned and filled into sheep casing as short links. It is refrigerated and cooked by frying, grilling or incorporation into rice and stews.
History and regional forms
Castellón's pork butchery forms part of the Valencian embotit tradition, with longaniza, morcilla and other sausages made during household slaughter and later by village butchers.
Use, storage and related products
It is grilled, fried or used in arroz al horno and other local dishes. It differs from longaniza de Pascua, which is dry-cured and eaten without cooking.
Recipe and cure
This is not a finished recipe. It is a window into how this meat is traditionally cured. Before you follow any process, run it through one of our curing calculators so the salt, cure and timings are right and safe for your own batch.
Make this — the measured Curesmith version →“Make this” opens the same cure as a measured recipe, scaled to your batch.
- Meat
- Skinless pork belly
- Cut
- Skinless pork belly
- Salt (%)
- 1.8
- Curing salt
- None
- Fermented
- No
- Smoked
- No
- Maturation
- Raw sausage ≤4°C for up to 2 days; freeze for longer storage
- Basis
- per 1,000 g skinless pork belly
- Style
- Fresh coarse pork longaniza; cook before eating
Ingredients
- Pork shoulder65% · 650 g
- Skinless pork belly100% · 1000 g
- Fine salt1.8% · 30 g
- Ground white pepper0.2% · 3.5 g
- Ground cinnamon0.05% · 0.8 g
- Ground nutmeg0.03% · 0.5 g
Method
- Chill pork and equipment to 0–3°C.
- Grind shoulder and belly together through 10 mm.
- Add salt, white pepper, cinnamon and nutmeg and mix until evenly distributed.
- Stuff into 22–24 mm sheep casings and form 10 cm links.
- Refrigerate for 4–12 hours at 2–4°C.
- Fry or grill until the cold point reaches 71°C.
Safety. Fresh longaniza must be refrigerated and cooked; it is not longaniza de Pascua.