Iberian Longaniza Extra Natural – Marcial Castro

Iberian longaniza (or chorizo vela) is first recognised by its thin slices.

Iberian Longaniza: the long, thin chorizo from Salamanca

Marcial Castro Iberian Longaniza Extra Natural is a chorizo in its own right. It follows the Iberian chorizo recipe: Iberian pork, pimentón and garlic. The only thing that sets it apart is its shape: the meat is stuffed into a thin casing, giving a long, straight, slender piece.

Longaniza or chorizo vela: two names for the same product

In Spain, it is also called chorizo vela. Vela means "candle": the name comes from its straight, even shape, which looks like a long taper.

Spanish chorizo comes in several formats, all with the same recipe:

• chorizo cular, stuffed into a wide casing, which gives a thick, shorter piece;
• chorizo sarta or herradura, thin and folded into a horseshoe;
• chorizo vela, or longaniza, thin and straight: this is the one.

The easiest way to picture it is a dry-cured salami stick. Longaniza has that format: a long, thin piece that you cut into small rounds. But it tastes like chorizo, with its red colour and the aromas of pimentón and garlic. Think of it as a salami stick, chorizo style.

Don't confuse it with other longanizas: in Catalonia, the same name refers to a white sausage without paprika, and in Latin America it is often a fresh sausage for cooking. Marcial's longaniza is red, made with pimentón, and eaten raw after curing.

A "Natural" recipe, with no preservatives

Marcial Castro's Extra Natural version is made with a deliberately short list of ingredients: Iberian pork, salt, garlic, pimentón, spices and natural flavouring.

It contains no nitrites or nitrates, which is still rare for a cured sausage. This clean label approach lets the flavour of the Iberian pork and the seasoning come through. It is also gluten-free.

Iberian Longaniza Extra Natural weighs around 250 g

Iberian pork and a traditional grind

Marcial Castro makes its charcuterie with meat from its own Iberian pigs. For the longaniza, the lean meat is minced and mixed with a share of fat, which brings juiciness and a rounded mouthfeel.

Once seasoned, the mixture is stuffed into its thin casing and tied with the house's signature red and black string.

Natural curing in Guijuelo

The longaniza is then cured in Marcial Castro's natural drying rooms in Guijuelo. Thanks to its thin calibre, it dries evenly and develops a firm texture, ideal for cutting into small rounds.

Guijuelo sits at around 1,000 metres above sea level, with cold, dry winters and sharply contrasting seasons. These natural conditions have made the area a benchmark for curing Iberian charcuterie.

Marcial Castro carries on this family know-how by combining traditional methods with modern facilities and close control of every stage of production.

How is it different from a classic chorizo?

Since longaniza is a chorizo vela, the recipe is the same: Iberian pork, pimentón and garlic. The difference lies in the calibre.

The chorizo most people know is often a chorizo cular, stuffed into a wide casing of about 40 to 55 mm. Longaniza uses a thinner casing and forms a longer, narrower piece.

This thin calibre affects both curing and tasting: longaniza dries faster, has a firmer texture and is cut into small rounds that are very easy to share.

How to enjoy Iberian Longaniza?

First remove the casing, which is not edible. Longaniza is best enjoyed at room temperature: take it out of the fridge a little before serving so its aromas can fully come through.

Cut it into thin rounds, slightly on the bias. Its small diameter makes it very handy for aperitifs, on its own or with a piece of bread.

It fits naturally on a board alongside Iberian ham and other Spanish charcuterie. Once opened, keep it in the fridge, wrapped in a cloth or cling film.

Marcial Castro: Guijuelo know-how

Iberian Longaniza Extra Natural is made by Marcial Castro, a family business based in Guijuelo that has specialised in Iberian pork products for more than a century.

Now in its fifth generation, the house controls the whole chain, from raising Iberian pigs to curing, and is developing a range of natural, additive-free charcuterie.

Longaniza is first recognised by its long, slender shape.

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