sausages and salting vanguardia

salazon

the most primitive form of conservation, along with smoked.

It consists of subjecting a food to a partial dehydration of the water it contains thanks to salt. This process reinforces the flavor due to the concentration and inhibits the growth of some bacteria.

brine

it is composed of salt and water, added other aromatic elements and even vinegar.

They can be,

- WET: 1 l water, 400g stone salt, 4 gr nitro salt, 70g brown sugar. It must be boiled and added to the cold piece

- DRY: 1k salt, 2gr nitro salt (maximum allowed by law).

most common types of salt

COMMON SALT (table salt): mineral salt (mines) where 40% sodium and 60% chlorine + anti-caking repellents = NaCl

SEA SALT: evaporation of seawater (90-95% NaCl) + magnesium, potassium, iron, calcium, traces of algae.

MALDON SALT: marine origin. English area of Maldon, fish if weather conditions allow its formation.

HIMALAYA PINK SALT: mineral area Pakistan, iron and magnesium present give its color. Not refined.

BLACK SALT: unrefined, from an area of India, rich in sulfur compounds. Hence its smell of boiled egg and sulfur flavor. Vegan dishes egg substitute.

STONE SALT: thick rock different sizes of mineral salt.

Iodized salt: common salt added to iodine. Prevention Thyroid and vegan diets.

SALT FLOWER: from French Brittany and the Camarga, collected from the surface of the water.

SMOKED SALT: subjected to smoke along with oils to fix the flavor. As a condiment.

OTHERS: gomasio (sesame and salt) glutamate (synthesized) Celery salt (salt, seeds and garlic)

NITRO SALT: potassium nitrate KNO3, E252. 1-2% max.

SALTING AND BRINE TECHNIQUES

OLIVES: pick the green olive. Clean well. Crush without undoing. Water bath for three days. Prepare liquid brine with 10 liters of water per 1 kilo of salt. Dress with cheess, garlic, wild fennel, lemon peels and wild carob. Try after 40 days

ANCHOVY: clean anchovy from gut and head. Review in seawater. Fill layers of salt and anchoves, covering. Rest for 4 months.

VEGETABLES: clean and cut into regular pieces. Fill jars by measures and colors. Add 50% water, vinegar and salt and boiling sugar. Cover and reserve 3 weeks.

PIG PARTS: clean the pieces well, especially blood. Profile and beause. Cover with coarse salt, 1 day per kilo. Sprinkle with freshly ground black pepper. Air dry. (Also duck ham)

FISH "PLATED": clean well of blood and guts. Open the loins from the back, leaving the spine on one side. Sprinkle with salt fine and sweet paprika.SALTING AND BRINE TECHNIQUES

CHACINAS AND SAUSAGES

CHACINA: it is a meat-based preparation with or without blood, which may also contain viscera, added salt, spices and / or condiments.

SAUSAGES: chacinas inserted in a gut, natural or artificial, preserved fresh, dry or cooked.

- FRESH: made without cooking. Necessary cold storage and cooking for consumption.

- DRY: subjected to drying / healing. Salty or not. It is not always necessary to cook it for consumption.

- COOKED: process of seasoning and cooking during the preparation, stuffed or not previously. It can be consumed like this or cooked again.

Needs cold storage or canned / preserved.

BY-PRODUCTS: PATÉS, TERRINAS, GALANTINAS/BAIOTINAS, MI-CUIT, CONFITS, RILLETS...

types

salchicha fresca - longaniza

chorizo fresco - riojano

morcilla arroz y cebolla - butifarra

sobrasada

botifarra blanca o negra

botifarra blanca con huevo

lengua escarlata

txistorra

chorizo criollo

morcilla burgos

merguez