Chorizo Extremeńo

Chorizo Extremeńo is a dry sausage made from Iberian meat, oregano, garlic, white wine and pimentón. Extremadura, an autonomous region of western Iberian Peninsula is an important area for wildlife, particularly with the major reserve at Monfragüe, which was designated a National Park in 2007, and the International Tagus River Natural Park (Parque Natural Tajo Internacional). Wild black Iberian pigs roam in the area and feed on acorns in oak forests known as dehesas.
Lean Iberian pork800 g1.76 lb
Back fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt22 g3.5 tsp
Cure #22.5 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot5.0 g1 tsp
Oregano, dry2.0 g2 tsp
Garlic, diced7.0 g2 cloves
Dry sherry30 ml2 Tbsp
Water15 ml1 Tbsp
  1. Grind lean pork and fat through 5-8 mm (1/4”) plate.
  2. Mix meats with all ingredients. Hold in refrigerator for 48 hours.
  3. Stuff into 40-50 mm hog casings. Form 5-10 cm (3-4”) links or 45 cm (18”) straight sections or 45 cm (18”) rings.
  4. Dry/ferment at 12-15° C (53-59° F), 80-85% humidity, for 2-3 days.
  5. Dry at 12-15° C (53-59° F), 80% humidity for 1-2 months depending on the diameter of the sausage.
  6. Store sausages at 10-12º C (50-53º F), 65-70% humidity or refrigerate.
Pimentón brand “de la Vera” recommended.
Consume raw, cooked, fried or grilled.

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