Chorizo

How is Chorizo ​​prepared?

History :

It is considered rare in other countries, because its preparation is based on purely Spanish paprika and garlic. It has enriched the sandwich for several generations and the slices are considered pieces of red gold.

When did the first chorizos appear in Spain?

Arriving in Spain on the boats which brought new products after the discovery of America, it began to acclimatize to our vegetable gardens at the end of the 17th century.

The word "chorizo", according to Juan Corominas in his critical-etymological dictionary of 1954, comes from the Portuguese "chouriças", which is also made and smoked in the northern region of Tras os Montes.

Chorizo ​​preparation and ingredients:

To make a good natural chorizo, you must first chop the lean pork meat (mainly pork loin). Very finely.

They are mixed into a perfect marinade with sea salt, paprika, garlic and sugar and left to sit together overnight in a cool, dry place.

After 24 to 48 hours, the mixture is placed in natural pork casings; the strings are then tied and hung to dry properly in the open air at room temperature.

Cut and flavor

Visually, the cut has a strong, marbled appearance, with a predominance of lean meat, as well as a very bright fiery red tone. On the palate, it is mainly its juiciness, its fine chop and its tender texture that stand out, with notes of paprika which give it its characteristic vermilion tone. With an intense and creamy flavor, chorizo ​​presents a refined and balanced cohesion between meat and fat.

It is one of the tastiest and most appetizing pork products, but also one of the most distinguished and appreciated cuts. consume it at room temperature.