Chorizo Candelario originates in the municipality of Candelaria in Salamanca province of Castilla y León region of Spain. It is made from lean pork, pork fat and is always seasoned with pimentón, oregano and garlic. Stuffed into straight casing in a shape of a loop. The same area produces another well known chorizo called "White Chorizo Candelario" (Chorizo Blanco Candelario) which is made without pimentón. All other ingredients and processing steps remain the same as in Chorizo Candelario.
|Lean pork: head, loin, shoulder, legs||1000 g||2.2 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||4.5 tsp|
|Cure #2||2.5 g||1/2 tsp|
|Dextrose||2.0 g||1/2 tsp|
|Sugar||3.0 g||1/2 tsp|
|Black pepper||1.0 g||1/2 tsp|
|Pimentón, sweet||20 g||10 tsp|
|Pimentón, hot||2.0 g||1 tsp|
|Oregano, ground||2.0 g||1 tsp|
|Garlic, smashed||3.5 g||1 clove|
|Wine||15 ml||1 Tbsp|
|Water, as needed||30 ml||1 oz fl|
- Smash garlic and using mortar and pestle grind it with wine into the paste.
- Lean cuts from pork head, loin, shoulder, legs. Remove all membranes, sinews, gristles etc.
- Grind meat through 8 mm (3/8") plate.
- Mix ground meat with all ingredients adding as little water as needed for proper texture of the meat mass. Hold in refrigerator for 48 hours.
- Stuff into 40-55 mm pork middles, tying off 8-10 cm (4") links or into 50-90 mm pork bung. Prick each sausage with a needle, especially in visible air pockets. Ferment/dry at 22-24º C (72-75º F) for 48 hours, 90-85% humidity.
- Dry sausages for 30 days at 12-15° C (53-59° F), 75-80% humidity. Dry pork bungs longer, depending on diameter, until the sausage looses 33% of its original weight.
- Store at 10° C (53° F) in a cool and ventilated area or refrigerate.