90 min
Type of dish: Meats
Temperature: Hot
Allergens
Traces of milk
Traces of milk
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Lean pork 0.667 kg
Rindless pork belly 1.0 kg
Pork tripe 0.067 ud
Chorizo pepper pulp 0.06 kg
Sweet paprika 13.333 g
Table salt 28.333 g
Peeled garlic 0.005 kg
Elaboration
  • Chop the semi-frozen loin and bacon.
  • Mix with the seasoning and knead well.
  • Let the dough rest for a day.
  • Pass through the sausage stuffer.
  • Fill into the intestine (soaked the day before) with a small or medium funnel.
  • Portion the chorizos with string or individually and tie.
  • Keep the chorizos hanging until they have a temperature of about 12 ºC.

CURED

  • Put into the dryer at 10/12 ºC and a humidity of 75/80 % for about 6 or 7 days.

PACKAGING AND PRESERVATION

  • Vacuumed packed and refrigerated 1 month.
  • Frozen 4 months.
Nutritional information (1 portion)
Fiber 0.42 g
Saturates 33.74 g
Monounsaturated fatty acids 43.84 g
Polyunsaturated fatty acids 16.14 g
Cholesterol 206.0 mg
Calcium 29.26 mg
Iron 4.46 mg
Zinc 6.45 mg
Vitamin A 161.12 ug
Vitamin C 0.12 g
Folic acid 9.72 ug
Salt (Sodium) 3663.74 mg
Sugars 0.96 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.