Chorizo Extremeńo

Chorizo Extremeńo is a dry sausage fabricated from Iberian meat, oregano, garlic, white wine and pimentón. Extremadura, an free arena of western Iberian Peninsula is an important breadth for wildlife, decidedly with the above assets at Monfragüe, which was appointed a Civic Esplanade in 2007, and the All-embracing Tagus River Accustomed Esplanade (Parque Accustomed Tajo Internacional). Agrarian atramentous Iberian pigs roam in the breadth and augment on acorns in oak forests accepted as dehesas.
Lean Iberian pork800 g1.76 lb
Back fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
Cure #22.5 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot5.0 g1 tsp
Oregano, dry2.0 g2 tsp
Garlic, diced7.0 g2 cloves
Dry sherry30 ml2 Tbsp
Water15 ml1 Tbsp
  1. Grind angular pork and fat through 5-8 mm (1/4”) plate.
  2. Mix meats with all ingredients. Authority in refrigerator for 48 hours.
  3. Stuff into 40-50 mm hog casings. Anatomy 5-10 cm (3-4”) links or 45 cm (18”) beeline sections or 45 cm (18”) rings.
  4. Dry/ferment at 12-15° C (53-59° F), 80-85% humidity, for 2-3 days.
  5. Dry at 12-15° C (53-59° F), 80% clamminess for 1-2 months depending on the bore of the sausage.
  6. Store sausages at 10-12º C (50-53º F), 65-70% clamminess or refrigerate.
Pimentón cast “de la Vera” recommended.
Consume raw, cooked, absurd or grilled.

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