Overview
Longaniza Murciana is the fresh narrow pork sausage of Murcia, seasoned with garlic, pimentón, aniseed and warm spices. It belongs to the region's matanza and butcher tradition.
Where it's from
The cut
Identity and terminology
The title distinguishes it from Murcia's cured longanizas and from longaniza Imperial de Lorca. The Curesmith branch is specifically fresh and cook-before-eating.
Composition and characteristics
Pork shoulder and belly are finely minced with black pepper, sweet pimentón, garlic, aniseed and cinnamon. The small sheep casing and fine texture give a delicate but aromatic link.
Production and process
The mixture is stuffed into long narrow loops or short links and refrigerated. It is fried, grilled or cooked in regional dishes.
History and regional forms
Murcia's dry climate and household pig slaughter produced a wide embutido culture, including fresh, cured and paprika-seasoned sausages. Anise and pimentón are recurring local markers.
Use, storage and related products
It is served with bread, potatoes, eggs or in stews. It differs from fresh chorizo through its narrower casing and anise-led seasoning.
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
- Pork shoulder
- Cut
- Pork shoulder
- 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 pork shoulder
- Style
- Fresh finely ground Murcian pork longaniza
Ingredients
- Pork shoulder100% · 1000 g
- Skinless pork belly65% · 650 g
- Fine salt1.8% · 30 g
- Ground black pepper0.2% · 3.5 g
- Sweet pimentón2% · 33.5 g
- Fresh garlic, crushed0.35% · 6 g
- Whole aniseed0.01% · 0.2 g
- Ground cinnamon0.05% · 0.8 g
- Dry white wine0.5% · 8.5 g
Method
- Chill pork, wine and equipment to 0–3°C.
- Grind shoulder and belly together through 3 mm.
- Add salt, pepper, pimentón, garlic, aniseed, cinnamon and wine and mix evenly.
- Refrigerate for 12 hours at 2–4°C.
- Stuff into 18–22 mm sheep casings and form long loops or three-link strings.
- Fry or grill until the cold point reaches 71°C.
Safety. Raw fresh sausage requiring refrigeration and full cooking.