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||28 g||5 tsp|
|Cure #1||2.5 g||1/2 tsp|
|Pimentón, sweet||25 g||4 Tbsp|
|Pimentón, hot||2.0 g||1 tsp|
|Garlic, diced||3.5 g||1 clove|
- Grind meats into 8 mm (3/8”) 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.
- Apply a thin smoke at 22-24º C (72-75º F) and dry/ferment sausages at 22-24º C (72-75º F) for 24-48 hours.
- Dry at 15-12º C (59-53º F), 75-80% humidity for 30 days.
- Store sausages at 10-12º C (50-53º F), 65-70% humidity or refrigerate.
Consume raw, cooked, fried or grilled.