Meats and Sausages
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 so it acquires different shapes: straight links, continuous links, horseshoe loops or cylindrical straight sections when pork bungs are used (tripa cular).
| Meats | Metric | US |
|---|---|---|
| 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 |
| Cure #1 | 2.5 g | 1/2 tsp |
| Pimentón, sweet | 25 g | 4 Tbsp |
| Pimentón, hot | 2 g | 1 tsp |
| Oregano, ground | 3.0 g | 1.5 tsp |
| Garlic | 7.0 g | 2 cloves |
Instructions
- Grind meat through 8 mm (3/8”) plate.
- Dice fat into 8 mm (3/8”) cubes.
- Mix meat and fat with salt and spices. Hold in refrigerator for 12 hours.
- 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/ferment at 18-20º C (64-67º F), 85-90% humidity for 3 days.
- Dry for 4-8 weeks, depending on diameter, at 15-12º C (59-53º F), gradually decreasing humidity from 85 to 75%.
- Store sausages at 10-12º C (50-53º F), <75% humidity or refrigerate.
Notes
Pimentón de la Vera is required.
The development of a thin white mold is natural and accepted.
Consume raw.
The development of a thin white mold is natural and accepted.
Consume raw.
