Chorizo Patatero de Monroy

Chorizo Patatero (“patata” means potato in English) originates in Monroy, a municipality in Cáceres province, in the autonomous community of Extremadura, Spain. The meat and fat come from Iberian pig and the main ingredient are boiled potatoes. The typical spices are salt, pimentón and garlic, however, chopped parsley and a little wine are occasionally included, too.
Lean pork and pork belly100 g0.22 lb
Hard fat trimmings (various)400 g0.88 lb
Boiled potatoes500 g1.10 lb
Ingredients per 1000g (1 kg) of materials
Salt25 g4 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot2.0 g1 tsp
Garlic, diced7.0 g2 cloves
  1. Grind meat and pork belly through 8 mm (3/8”) plate.
  2. Dice partially frozen hard fat into 6-8 mm (1/4-3/8") cubes.
  3. Mix meats, fat, potatoes and spices together. Hold for 6 hours in refrigerator.
  4. Stuff into 45-50 mm beef middles forming 20 cm (8”) links.
  5. Dry at 10-12° C (50-53° F), 80% humidity, for 35 days.
  6. Dry at room temperature (below 15° C/59° F) until fully cured what will take about 60 days total, depending on the diameter of the sausage and drying conditions.
Meat and fat should come from Iberian pig.
Pimentón de la Vera is recommended.

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