Chorizo de la Sierra de Aracena
Chorizo de la Sierra de Aracena owes its name to Sierra de Aracena and Picos de Aroche Natural Park, a protected area in the Sierra de Aracena range, part of the Sierra Morena mountain system which lies in Huelva province in Andalusia region of southwestern Spain. This mountain range and national park abounds with many oak forests (“dehesas”) where Iberian pigs roam free on and feed between December and April on oak acorns (“bellota”).
|Lean Iberian pork||600 g||1.32 lb|
|Pork belly and dewlap (chin)||400 g||0.88 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||30 g||5 tsp|
|Pimentón||15 g||7 tsp|
|Garlic, diced||7.0 g||2 cloves|
- Cut or grind chilled meat into 8 mm (1/4”) pieces.
- Mix meats with salt and spices. Marinate for 24 hours in refrigerator.
- Stuff into 40-45 mm beef middles forming small 15 cm (6”) rings. Tie the ends together.
- Using oak wood apply a thin cold smoke for 48 hours. Keep the temperature in a drying chamber at 12-15° C (53-59° F), 80% humidity.
- Continue drying (without smoke) at 12-15° C (53-59° F), 80% humidity, for 30 days.
Consume raw, cooked, fried or grilled.