Meats and Sausages
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.
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.
| Meats | Metric | US |
|---|---|---|
| Pork butt | 700 g | 1.54 lb |
| Pork back fat | 300 g | 0.66 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 25 g | 4 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Pimentón de la Vera, sweet | 20 g | 3.5 Tbsp |
| Pimentón de la Vera, hot | 2.0 | 1 tsp |
| Garlic, diced | 10 g | 3 cloves |
| Oregano, ground | 4.0 g | 2 tsp |
Instructions
- Grind pork through 10 mm (3/8") plate.
- Dice partially frozen fat into 6 mm (1/4") cubes.
- Mix salt, Cure #1, spices and meats together. Hold for 24 hours in refrigerator.
- Stuff into 40 mm natural casings forming 12 cm (5") links.
- Ferment/dry at 25° C (77° F), 85-90% humidity for 30 hours.
- Dry at 14-15° C (57-59° F), 70-80% humidity for 21 days.
- Store at 10-12° C (50-52 F), 60-70% humidity or refrigerate.
Notes
The sausage develops a thin white mold.
