Salchichas are usually made from ground meat (in this case pork) with a skin around it, typically made from intestine.
During the matanza at the end of November, the butchers work on their recipes for salchicha – this video shows you the process in our village in La Murta. From the mincing of the meat, the addition of special spices and ingredients, to the filling of the sausage skins and separating into links. The salchichas are then hung for curing or popped straight onto the barbecue! Watch the video to see how they do it!
For some great recipes from La Murta take a look here.
