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

Spanish Sausages

There is a negligible amount of information on Spanish sausages in English, and even the Spanish books offer only a few recipes with general information, very skimpy instructions and hardly any explanations. "Spanish Sausages, Authentic Recipes and Instructions" fills this void and the readers will know not only what is a chorizo, longaniza, salchichón, fuet, morcilla, butifarra, salchicha, sobrasada, fiambre, androlla, butelo, morcón as well as many others, but also learn how to make each sausage. Of special interest is a collection of 200 recipes which were chosen for their originality and historical value. The book is a highly recommended addition to personal and professional culinary additions.

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 FishHome Production of Vodkas, Infusions, and Liqueurs