Lean pork and pork belly are coarsely minced with salt and black pepper, and no paprika.
Cal Comas is a house in Sant Julià de Vilatorta where llonganissa has been cured since 1959. Montse Comas is forty-nine and has run it since her father died. Her son Pol is twenty-three and until last year wanted nothing to do with it.
Pol was studying computer science in Barcelona. One summer he came to help hang the sausages and stood watching the fog drift in through the drying-room windows. Now he is the one who opens and closes those windows every morning.
Few people in Osona still cure entirely by natural drying. Montse says a drying chamber would be quicker. She also says it would no longer be her father's llonganissa.
