Chorizo Riojano

The Rioja Chorizo ​​is made ​​in the autonomous community of La Rioja (Spain). There are two varieties of the sausage: sweet and hot.
Chorizo Riojano carries PGI, 2010 classification.

Lean pork from shoulder, loin700 g1.54 lb
Pork belly, back fat300 g0.66 lb
Ingredients per 1000g (1 kg) of meat
Salt28 g5 tsp
Cure #22.5 g1/2 tsp
Dextrose (glucose)3.0 g1/2 tsp
Sugar2.0 g1/3 tsp
Pimentón (smoked Spanish paprika)10 g3 tsp
Garlic, minced12.0 g4 cloves
T-SPX culture0.12 guse scale
  1. Grind pork through 3/8” plate (10 mm).
  2. Grind fat through 1/4” (6 mm) plate.
  3. Except starter culture, mix other ingredients with ground meat. Add fat and mix again.
  4. Hold the sausage mass for 12 hours in refrigerator.
  5. 30 minutes before stuffing mix a starter culture with 1 tablespoon de-chlorinated water
  6. Stuff the sausage mass firmly into 36 mm hog casings. Make 12” (30 cm) loops.
  7. Ferment at 20º C (68º F) for 72 hours, 90-85% humidity.
  8. Dry at 16-12º C (60-54º F), 85-80% humidity for 30 days. The sausage is dried until around 30% in weight is lost.
  9. Store sausages at 10-15º C (50-59º F), <75% humidity.
For hot Chorizo Riojano add 2.0 g (1 tsp) cayenne pepper.

Chorizo Riojano made in a traditional style:

Lean pork from shoulder, loin 700 g (1.54 lb), Pork belly, back fat 300 g (0.66 lb)
Salt 30 g (5 tsp), Pimentón 10 g (3 tsp), Garlic, minced 12.0 g (4 cloves)

Grind pork through 3/8” plate (10 mm). Grind fat through 1/4” (6 mm) plate.
Mix ground meats with all ingredients. Hold in refrigerator for 24 hours.
Stuff the sausage mass firmly into 32-34 mm hog casings. Make 60 cm (2 feet) loops.
Dry at 16-12° C (60-54° F), 60-80% humidity for 45 days. The sausage is dried until it looses about 33% of its original weight.
Store sausages at 10-15° C (50-59°F), <65% humidity. The sausages are ready to eat.

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