Chorizo de Soria

Soria is a city in north-central Spain, the capital of the province of Soria in the region of Castile and León. The sausage made of lean pork and fat, although adding some beef is permitted. Just a few spices - salt, pimentón and garlic are added and the sausage is stuffed into large diameter pork or beef casings.
Lean pork750 g1.65 lb
Back fat, pork belly250 g0.55 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Pimentón15 g5 tsp
Garlic, smashed7.0 g2 cloves
  1. Grind pork meat and fat through 10 mm (3/8”) plate.
  2. Mix all meats with salt and spices. Hold in refrigerator for 48 hours.
  3. Stuff into 38-40 mm pork or beef casings. Form straight sections about 40 cm (16”) long.
  4. Dry at 15-12° C (59-53° F), 70-80% humidity, for about 30 days. The sausages are considered dry when they lose about 33% of their original weight. *
* In traditional home production climatic conditions established parameters of drying (temperature and humidity). The sausages were dried at 10-28° C (50-82° F), 40-90% humidity, for 16-50 days, depending on time of the year and the diameter of the sausage.
The sausage was stuffed into pork or beef casings of different diameters - 26-80 mm. Nowadays, large diameter synthetic protein-lined fibrous casings can be used.
Chorizo de Soria can be made with the following meats: Lean pork-60-70%, Beef-0-15%, Back fat, pork belly or both – 25-28%.

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