Meats and Sausages
Chorizo Extremeńo
Chorizo Extremeńo is a dry sausage made from Iberian meat, oregano, garlic, white wine and pimentón. Extremadura, an autonomous region of western Iberian Peninsula is an important area for wildlife, particularly with the major reserve at Monfragüe, which was designated a National Park in 2007, and the International Tagus River Natural Park (Parque Natural Tajo Internacional). Wild black Iberian pigs roam in the area and feed on acorns in oak forests known as dehesas.
| Meats | Metric | US |
|---|---|---|
| Lean Iberian pork | 800 g | 1.76 lb |
| Back fat | 200 g | 0.44 lb |
Ingredients per 1000g (1 kg) of meat
| Salt | 22 g | 3.5 tsp |
| Cure #2 | 2.5 g | 1/2 tsp |
| Pimentón, sweet | 25 g | 4 Tbsp |
| Pimentón, hot | 5.0 g | 1 tsp |
| Oregano, dry | 2.0 g | 2 tsp |
| Garlic, diced | 7.0 g | 2 cloves |
| Dry sherry | 30 ml | 2 Tbsp |
| Water | 15 ml | 1 Tbsp |
Instructions
- Grind lean pork and fat through 5-8 mm (1/4”) plate.
- Mix meats with all ingredients. Hold in refrigerator for 48 hours.
- Stuff into 40-50 mm hog casings. Form 5-10 cm (3-4”) links or 45 cm (18”) straight sections or 45 cm (18”) rings.
- Dry/ferment at 12-15° C (53-59° F), 80-85% humidity, for 2-3 days.
- Dry at 12-15° C (53-59° F), 80% humidity for 1-2 months depending on the diameter of the sausage.
- Store sausages at 10-12º C (50-53º F), 65-70% humidity or refrigerate.
Notes
Pimentón brand “de la Vera” recommended.
Consume raw, cooked, fried or grilled.
Consume raw, cooked, fried or grilled.
