Chorizo Cular de Salamanca

Chorizo cular is a very popular sausage in Salamanca and de la de Ávila provinces of the Castilla and León region of Spain. This is a large chorizo sausage, 45-70 mm in diameter, 50-60 cm (20-24”) in length, weighing about 850 grams (1.87 lb). In traditional home production method sausages are suspended below the kitchen range hood for 2-3 days. Old kitchen stoves were wood fired and had removable top plates. Removing plate allowed to smoke/dry products hanging above. As an additional bonus the sausages acquired different flavors from foods which were being cooked on the stove. Chorizo derives its name from the pork casing it is stuffed in - tripa “cular” which is a pork bung (the last section of casing).
Lean pork*800 g1.76 lb
Back fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Pimentón, sweet20 g3.5 Tbsp
Pimentón, hot4.0 g2 tsp
Oregano, dry3.0 g3 tsp
Garlic10 g3 cloves
Cinnamon1.0 g½ tsp
Nutmeg0.5 g¼ tsp
Cloves0.3 g1/8 tsp
Ginger0.3 g1/8 tsp
White wine30 ml2 Tbsp
Olive oil30 ml2 Tbsp
  1. Grind meat through 8 mm (3/8”) plate. For better particle definition manually cut partially frozen fat into 6-10 mm cubes.
  2. Mix meat, fat and all other ingredients and hold in refrigerator for 48 hours.
  3. Stuff into 40-60 mm pork bungs (“tripa cular”) forming 50-60 cm (20-24”) straight sections.
  4. Dry/ferment for 24 hours at 24° C (75° F), 85-90% humidity.
  5. Dry at 12-14° C (53-57° F), 70-80% humidity for 2 months.
  6. Store at 10-12° C (50-53° F), <75% humidity or refrigerate.
* preferably from Iberian pig.
In traditional home production the stuffed sausages were hung for 2-3 days below kitchen range hood (“campana de cocina”) and then dried in natural homemade drying chambers for 3-4 months.
Consume raw.
Sliced sausage should display visible marbling with larger proportion of lean to fat and the sausage should exhibit a vivid red color.

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