Chorizo Ibérico de Huelva
Chorizo Ibérico de Huelva originates in Huelva, an old port city, in southwestern Spain, the capital of the province of Huelva in the autonomous region of Andalucía. To the north of the city there is a number of mountain ranges and national parks with many oak forests (“dehesas”) where Iberian pigs roam free on and feed between November and February on oak acorns (“bellota”). During that time an average Iberian pig commonly known as pata negra consumes 10 kg (22 lbs) of acorns each day. This diet influences the flavor and the texture of its meat and fat.
|Lean Iberian pig meat||800 g||1.76 lb|
|Back fat||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||28 g||4.5 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|
- Cut chilled lean pork into 35 mm (1.5”) pieces.
- Dice partially frozen fat into 12 mm (1/2”) cubes.
- Mix meats with salt and spices. Marinate for 24 hours in refrigerator.
- Stuff into 50-55 mm pork bungs or beef middles, about 40-50 cm (16-20") long.
- Dry/ferment at 22-24° C (72-77° F), 80-85% humidity, for 48 hours.
- Dry at 12-15° C (53-59° F), 80% humidity, for about 45 days. When temperatures were dropping low a slow burning fire provided heat in a chamber.
- Store sausages at 10-12º C (50-53º F), 65-70% humidity or refrigerate.