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).
Lean pork800 g1.76 lb
Back fat200 g0.44 lb
Ingredients per 1000g (1 kg) of meat
Salt30 g5 tsp
Cure #12.5 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot2 g1 tsp
Oregano, ground3.0 g1.5 tsp
Garlic7.0 g2 cloves
  1. Grind meat through 8 mm (3/8”) plate.
  2. Dice fat into 8 mm (3/8”) cubes.
  3. Mix meat and fat with salt and spices. Hold in refrigerator for 12 hours.
  4. 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.
  5. Dry/ferment at 18-20º C (64-67º F), 85-90% humidity for 3 days.
  6. Dry for 4-8 weeks, depending on diameter, at 15-12º C (59-53º F), gradually decreasing humidity from 85 to 75%.
  7. Store sausages at 10-12º C (50-53º F), <75% humidity or refrigerate.
Pimentón de la Vera is required.
The development of a thin white mold is natural and accepted.
Consume raw.

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