Chorizo Zamorano

Chorizo Zamorano is a dry pork sausage popular in Zamora province of the Castilla-León region of Spain. The sausage is usually covered with a light white mold. The color is intense red with visible particles of fat. The sausage is stuffed in different casings and formed into acquires different shapes: straight links, continuous links, horseshoe loops or cylindrical straight sections with one end larger that the other when pork bungs are used (“tripa cular”).
Lean pork800 g1.76 lb
Back fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Pimentón, sweet12 g6 tsp
Pimentón, hot6 g3 tsp
Oregano1.0 g1 tsp
Garlic7.0 g2 cloves
  1. Grind meat and fat through 10 mm (3/8”) plate.
  2. Mix with salt and spices.
  3. Stuff into 20-25 mm sheep casings forming rings about 30 cm (1 foot) long OR into 50-60 mm pork bungs or beef casings forming straight sections.
  4. Dry at 14-10° C (57-50° F), 70-85% humidity for 1 month for 20-25 mm casings OR for 2 months for 50-60 mm casings. Development of white mold is natural and accepted.
The sausage is ready to eat cold or cooked.

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