Chorizo de Cantimpalos

This is a classic, dry chorizo which originates in the municipality of Cantipalos in the province of Segovia of the autonomous region de Castilla y León in the south of Spain. For hundreds of years the area of Cantipalos was highly regarded for making sausages, but 1900 is the date which is credited as the official beginning of the sausage making industry in Cantipalos. By 1928 the sausage from Cantipalos were regularly shipped (packed in cans) to Mexico and other countries. From 2011 Chorizo de Cantipalos carries protective geographical indication certificate (PGI). Chorizo de Cantimpalos is a cured sausage product made from fresh fatty pork, with salt and pimentόn as basic ingredients, to which garlic and oregano may also be added, and subjected to a drying and maturing process. The various formats in which the chorizo may be offered are:

1. Sarta-chorizo-style sausage of 25-35 mm in diameter.
2. Achorizado-chorizo-style sausage of 30-50 mm in diameter, tied or wired together to form a string of several chorizo sausages.
3. Cular-chorizo-style sausage in pig-gut casing of more than 35 mm in diameter, of an irregular cylindrical shape which varies according to the casing.
Pork butt700 g1.54 lb
Pork back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt25 g4 tsp
Cure #22.5 g1/2 tsp
Pimentón de la Vera, sweet20 g3.5 Tbsp
Pimentón de la Vera, hot2.01 tsp
Garlic, diced10 g3 cloves
Oregano, ground4.0 g2 tsp
  1. Grind pork through 10 mm (3/8") plate.
  2. Dice partially frozen fat into 6 mm (1/4") cubes.
  3. Mix salt, Cure #1, spices and meats together. Hold for 24 hours in refrigerator.
  4. Stuff into 40 mm natural casings forming 12 cm (5") links.
  5. Ferment/dry at 25° C (77° F), 85-90% humidity for 30 hours.
  6. Dry at 14-15° C (57-59° F), 70-80% humidity for 21 days.
  7. Store at 10-12° C (50-52 F), 60-70% humidity or refrigerate.
The sausage develops a thin white mold.

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