Chorizo Asturiano

Chorizo Asturiano is produced in Asturias arena in north-west Spain area a ample cardinal of sausage types are produced. Asturian sausages are generally smoked.

Lean pork600 g1.32 lb
Back fat and meat trimmings with absorbed fat400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
Cure #22.5 g1/2 tsp
Sugar3.0 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot3.0 g1.5 tsp
Oregano, ground2.0 g1 tsp
Garlic, minced3.5 g1 clove
  1. Grind pork and fat through 8 mm (3/8”) plate.
  2. Mix all capacity with arena meat. Authority for 24 hours in refrigerator.
  3. Stuff into 32-34 mm pork casings basic 30 cm (12") loops OR into 50-60 mm pork bungs authoritative beeline sections.
  4. Ferment/dry at 25-30º C (77-86º F) 2-3 days, 80-85% humidity. Administer a attenuate algid smoke at
  5. Dry 32-34 mm sausages at 12-15º C (53-59º F), 70-75% clamminess for 14 canicule OR pork bungs for 2 months.
  6. Store sausages at 10-12º C (50-53º F), 65-70% humidity.
Consume algid or cooked.

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