It is a typically Spanish meat product. This type of meat sausages whose basic ingredients are paprika and garlic are rarely elaborated in other countries.
Chorizo is traditionally made as follows:
First, the meat and fat are minced. Later, it is mixed with the rest of the ingredients. The mixture is left to rest in a cool place overnight. The mixture is then stuffed into a pig’s intestine. Then the intestine is tied and is put out in the fresh air, choosing ideal places according to temperature and humidity.
During the curing process it is dried and it acquires its firm texture and it also develops its aroma, which results from the aromatic herbs used and the activity of the microbes in the meat.
Large intestine cased red and white chorizos are made with acorn-fed Iberian pig and 30% of loin shoulder meat. They are macerated for 24 hours and left to cure for 50 days.
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