MAIN INGREDIENTS
Secallona is a type of fuet and a traditional Spanish sausage originating from Catalonia. This sausage is made with a combination of lean pork and bacon, and it's seasoned with salt and three types of black peppercorns – powdered, whole, and cracked.
Once stuffed into natural sausage casings and shaped into a horseshoe, secallona is matured and dried for several days. When compared with fuet, secallona is thinner and longer, and it doesn't have mold on the exterior. It's recommended to cut the sausage into thick slices and serve it at room temperature.
Caña de lomo is a Spanish cured pork loin sausage made from Iberian pigs. It originates from the province of Huelva. The sausage is dark red in color with white streaks of fat, consisting of pork loin, salt, garlic, oregano, lemon, paprika, and olive oil.
The concoction is left to cure for a few days, and it is then stuffed into casings, ripened, and air-dried for three months. According to law, these sausages must be aged for at least 80 days. When served, caña de lomo is traditionally cut into thin slices.
As the name suggests, longaniza de Pascua is a Valencian sausage that is traditionally prepared for Easter (Pascua means Easter in Spanish). This dry sausage is made with a combination of lard, salt, pepper, aniseed, and equal parts lean pork and beef.
The combination is stuffed into natural casings and tied with a string. The curing process typically lasts between 7 and 10 days.
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