Chorizo Cular (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). The traditional home production employs most unusual way of initial fermenting/drying process by suspending sausages below the kitchen range hood for 2-3 days. Old kitchen stoves used wood for fuel 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 pork bung (the last section of casing) in English.
Lean pork*800 g1.76 lb
Back fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Pimentón, sweet12 g6 tsp
Pimentón, hot6.0 g3 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 oil15 ml1 Tbsp
  1. Grind meats through 12 mm (1/2”) plate.
  2. Mix ground meats with 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. Hold: for 2-3 days below kitchen range hood (“campana de cocina”) and then dry the sausage in natural homemade drying chambers for 3-4 months OR hold for 24 hours at 24° C (75° F) in a drying chamber and then dry at 14-18° C (57-64° F), 70% humidity for 3-4 months.
* preferably from Iberian pig.
Consume cold. 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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