Chorizo Riojano

Chorizo Riojano (Chorizo de la Rioja) ​​is made ​​in the autonomous community of La Rioja in Spain. The sausage carries Protective Geographical Indication (PGI 2010) award.
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
Dextrose2.0 g1/2 tsp
Sugar3.0 g1/2 tsp
Pimentón, sweet25 g4 Tbsp
Pimentón, hot2.0 g1 tsp
Garlic, minced7.0 g2 cloves
  1. Grind all meat through 3/8” plate (10 mm).
  2. Mix meat with all ingredients.
  3. Hold the sausage mass for 24 hours in refrigerator.
  4. Stuff the sausage mass in: 32-34 mm pork casings making 30 cm (12") rings (sarta style), OR 40-50 mm pork or beef middles forming straight sections (vela style).
  5. Dry/ferment at 22-24º C (72-75º F), 80-85% for 2-4 days. In home production the temperature of the chamber was controlled by burning oak wood.
  6. Dry at 12-15º C (53-59º F), 75-80% humidity for: 32-34 mm casings - 15-18 days, OR 40-50 mm pork middles - 25-30 days.
  7. Store sausages at 10-12º C (50-53º F), 65-70% humidity or refrigerate.
Consume straight sausages (vela) - raw, ring sausages (sarta) - raw, cooked or fried. Sarta style linking sausages is also known as herradura.

Available from Amazon

Make Sausages Great Again

Make Sausages Great Again packs an incredible amount of sausage making knowledge into just 160 pages. Rules, tips, standards, sausage types, smoking methods, and many other topics are covered in detail. It also contains 65 popular recipes. Official standards and professional processing techniques are used to explain how to create custom new recipes, and produce any type of quality sausage at home.

The Greatest Sausage RecipesThe Art of Making Vegetarian SausagesMeat Smoking and Smokehouse DesignPolish SausagesThe Art of Making Fermented SausagesHome Production of Quality Meats and SausagesSauerkraut, Kimchi, Pickles, and RelishesHome Canning of Meat, Poultry, Fish and VegetablesCuring and Smoking FishSpanish Sausages