Chorizo Extremeńo

Chorizo Extremeńo is a dry sausage made from Iberian meat and oregano, garlic, white wine and pimentón. Extremadura, an autonomous region of western Iberian Peninsula whose capital city is Mérida. It 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 consume acorns from oak groves.
Lean Iberian pork800 g1.76 lb
Back fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Pimentón *25 g4 Tbsp
Oregano, dry2.0 g2 tsp
Garlic, diced10 g3 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. Hold at 10-15° C (50-59° F), 80% humidity, for 2-3 days.
  5. Dry at ambient temperature for 1-2 months depending on the diameter of the sausage. **
* Pimentón brand “de la Vera” recommended.
** Parameters of 15-12° C (59-53° F), 75-80% humidity are recommended.
Consume raw, cooked, fried or grilled.

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