The Rioja Chorizo is made in the autonomous community of La Rioja (Spain). There are two varieties of the sausage: sweet and hot.
Chorizo Riojano carries PGI, 2010 classification.[>
|Lean pork from shoulder, loin||700 g||1.54 lb|
|Pork belly, back fat||300 g||0.66 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Dextrose (glucose)||3.0 g||1/2 tsp|
|Sugar||2.0 g||1/3 tsp|
|Pimentón (smoked Spanish paprika)||10 g||3 tsp|
|Garlic, minced||12.0 g||4 cloves|
|T-SPX culture||0.12 g||use scale|
- Grind pork through 3/8” plate (10 mm).
- Grind fat through 1/4” (6 mm) plate.
- Except starter culture, mix other ingredients with ground meat. Add fat and mix again.
- Hold the sausage mass for 12 hours in refrigerator.
- 30 minutes before stuffing mix a starter culture with 1 tablespoon de-chlorinated water
- Stuff the sausage mass firmly into 36 mm hog casings. Make 12” (30 cm) loops.
- Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
- Dry at 16-12º C (60-54º F), 85-80% humidity for 30 days. The sausage is dried until around 30% in weight is lost.
- Store sausages at 10-15º C (50-59º F), <75% humidity.
For hot Chorizo Riojano add 2.0 g (1 tsp)cayenne pepper.