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Preparation > Longaniza Navarra

Cut the meat with a 5mm disc;
Mix the meat with all the ingredients;
Let it rest for 12 hours in a refrigerated environment;
Add the starter culture and mix;
Stuff into natural pork casing;
Using a not-too-fine needle, make holes (pricking) in the sausages to remove air bubbles;
Ferment for 72 hours at a temperature of 20°C and 90% humidity (use according to the manufacturer's recommendations);
Mature at a temperature of 12°C and 75% humidity;
The product will be ready when it has lost between 30 and 35% of its initial weight.