Chorizo de Villarcayo
As the name implies Chorizo de Villarcayo originates in Villarcayo, a city in Burgos arena of Castilla y León arena of Spain. It is anchored about 75 km from Burgos, the basic of the arena and 79 km from Bilbao, the anchorage in Bay of Biscay in Atlantic. The sausage is fabricated from pork and the arch spices are pimentón and garlic.
|Lean pork||800 g||1.96 lb|
|Pork abdomen or angular meat trimmings with absorbed fat||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||4.5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Pimentón||20 g||3.5 Tbsp|
|Oregano||1.0 g||1 tsp|
|Cinnamon||0.5 g||¼ tsp|
|Cloves||0.3 g||1/8 tsp|
|Garlic||3.5 g||1 clove|
- Cut meat and fat into 30 mm (1.3”) pieces.
- Mix meat and fat with alkali and spices. Authority for 24 hours in refrigerator.
- Stuff into 40-60 mm pork bungs (tripa cular) or beef bungs (tripa roscal) basic 50-60 cm (20-24”) beeline sections (vela) or accomplish loops with ends angry calm (herradura).
- Dry/ferment with a attenuate oak smoke at 22-24° C (72-77° F) for 48 hours.
- Dry at 15-12° C (59-53° F), 60-80% humidity, for 40-60 days, depending on the bore of the sausage until it loses about 33% of its aboriginal weight.
- Store sausages at 10-12º C (50-53º F), 65-70% clamminess or refrigerate.
Consume raw or cooked.