Chorizo de Villarcayo

As the name implies Chorizo de Villarcayo originates in Villarcayo, a municipality in Burgos province of Castilla y León region of Spain. It is situated about 75 km from Burgos, the capital of the province and 79 km from Bilbao, the port in Bay of Biscay in Atlantic. The sausage is made from pork and the principal spices are pimentón and garlic.
Lean pork800 g1.96 lb
Pork belly or lean meat trimmings with attached fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g4.5 tsp
Cure #22.5 g1/2 tsp
Pimentón20 g3.5 Tbsp
Oregano1.0 g1 tsp
Cinnamon0.5 g¼ tsp
Cloves0.3 g1/8 tsp
Garlic3.5 g1 clove
  1. Cut meat and fat into 30 mm (1.3”) pieces.
  2. Mix meat and fat with salt and spices. Hold for 24 hours in refrigerator.
  3. Stuff into 40-60 mm pork bungs (tripa cular) or beef bungs (tripa roscal) forming 50-60 cm (20-24”) straight sections (vela) or make loops with ends tied together (herradura).
  4. Dry/ferment with a thin oak smoke at 22-24° C (72-77° F) for 48 hours.
  5. Dry at 15-12° C (59-53° F), 60-80% humidity, for 40-60 days, depending on the diameter of the sausage until it loses about 33% of its original weight.
  6. Store sausages at 10-12º C (50-53º F), 65-70% humidity or refrigerate.
Consume raw or cooked.

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