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 pork||800 g||1.76 lb|
|Back fat||200 g||0.44 lb|
Ingredients per 1000g (1 kg) of meat
|Salt||30 g||5 tsp|
|Pimentón, sweet||12 g||6 tsp|
|Pimentón, hot||6 g||3 tsp|
|Oregano||1.0 g||1 tsp|
|Garlic||7.0 g||2 cloves|
- Grind meat and fat through 10 mm (3/8”) plate.
- Mix with salt and spices.
- 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.
- 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.