Chorizo Cántabro (Guriezo)

Chorizo Cántabro is a Basque chorizo popular in Cantabria, an autonomous region on Spain’s north coast. The sausage is made with the “choricero pepper” (pimiento choricero), a variety of red pepper (a variant of the species Capsicum annuum) that is usually dried in the air in strings to preserve it better. Chorizo Cántabro is also known as Chorizo de Guriezo. Guriezo is a municipality located in the autonomous community of Cantabria, Spain.
Pork, lean600 g1.32 lb
Pork belly400 g0.88 lb
Ingredients per 1000g (1 kg) of meat
Salt21 g3.5 tsp
Cure #1*2.5 g½ tsp
Dextrose2.0 g1/2 tsp
Sugar2.0 g1/2 tsp
Chorizo pepper**6.0 g3 tsp
Pimentón, hot2.0 g1/2 tsp
Garlic7.0 g2 cloves
  1. Grind meat and belly through 10 mm (3/8”) plate.
  2. Mix with all spices. Hold the mixture for 12 hours in refrigerator.
  3. Stuff into 32-36 mm hog casings forming links, Tie the ends together.
  4. Apply a thin cold smoke and dry at 18° C (64° F) for 2 days. Cold smoking does not have to be a continuous process.
  5. Dry sausages for 14 days at 12-15° C (53-59° F), 75-80% humidity.
Sausage can be consumed raw, fried or cooked in white wine or cider.
* In US the chorizo pepper (Choricero) can be ordered from Edwards Greenhouse, Boise, ID
It is a common practice in northern Spain to cook (simmer) chorizos in white wine. Cook them whole or cut into 7-10 cm (3-4”) pieces and heat in wine for 30 minutes. Fat will leak into the wine, pimentón will color the liquid red and the sausage is enjoyed with soaked in wine bread.

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