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Meat from Spain
Llonganissa de Vic is a Catalan dry sausage of lean pork, fat, salt, sugar and black pepper, with no paprika. The mix is minced, macerated, stuffed into natural casings and cured for at least 30 or 45 days by size. A whitish mould from the plain's damp, foggy air covers it and turns purplish-brown with time.
A short entry: the sources we found record only what is said here about Llonganissa de Vic / Salchichón de Vic PGI itself.
| Lean pork | Ham, shoulder ham and top-quality lean[eu-vic-2017] |
| Pork fat | Visible as dice in the cut[eu-vic-2017] |
| Salt | [eu-vic-2017] |
| Black pepper | The only spice; peppercorns are visible in the cut[eu-vic-2017] |
| Sugar (mono- and disaccharides) | [eu-vic-2017] |
| Nitrites, nitrates and ascorbate, or the producer's own sourdough | The only other ingredients allowed[eu-vic-2017] |
| Natural casing | Wide, crimped, sewn or reconstituted[eu-vic-2017] |
| Starter | spontaneous (house flora of the Plain of Vic); a producer's own sourdough is allowed |
Total time across the recorded steps: 30 days
What changes: Lean pork and fat are trimmed and minced
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Llonganissa de Vic is a Catalan dry sausage of lean pork, fat, salt, sugar and black pepper, with no paprika. The mix is minced, macerated, stuffed into natural casings and cured for at least 30 or 45 days by size. A whitish mould from the plain's damp, foggy air covers it and turns purplish-brown with time. Made in 4 steps over 30 days. The longest step, cure and mature, takes at least 30 days (Single document 2016). Local microbial flora that the specification credits with the fermentation and the whitish surface mould does most of the fermenting.
| Main step | at least 30 daysSet[eu-vic-2017] | Cure and mature |
|---|---|---|
| Acidity | pH 5–6.7Set[eu-vic-2025] | Cure and mature |
Llonganissa de Vic is seasoned only with salt, sugar and black pepper, with no paprika or garlic, so it is pale inside, unlike red chorizos. Its flavour is put down to the mould flora of the foggy Plain of Vic.
The specification sets a finished water activity below 0.92 and a pH of 5.0 to 6.7; the sausage is eaten without cooking. It is raw pork, and CDC says curing, drying or smoking alone does not consistently kill Trichinella worms. Oregon's rules for shops making dry sausage require certified trichina-free pork, a commercial starter, a pH test and a water-activity test on each batch, and a process shown to cut E. coli O157:H7 by 5 log. This page describes commercial production under a specification; it is not a tested home recipe.
Every number is labelled with how it is known. How this atlas is made
The specification cites written references to Salchichón de Vic from 1456 and praise in the newspaper El Porvenir in 1867. The plain has mist on 225 days a year on average.
