Chorizo Ibérico De Bellota Recipe
Mildly spicy cured pork sausage, seasoned with smoked pimentón
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Meat
Cut the Iberian pork shoulder into small chunks. Place the pork fat and shoulder in a large mixing bowl.
- 2
Season the Mixture
Add the minced garlic, salt, and smoked pimentón to the meat mixture. Mix thoroughly until well combined.
- 3
Add the Wine
Pour the white wine over the meat mixture and continue mixing until the wine is fully incorporated.
- 4
Prepare the Casings
Rinse the natural hog casings under cold water, then soak them in water for at least 30 minutes. Rinse again before using.
Stuffing and Curing
- 5
Stuff the Sausages
Using a sausage stuffer, carefully fill the hog casings with the meat mixture, taking care not to overfill. Tie off the ends of the sausages with kitchen twine.
- 6
Prick the Sausages
Using a sharp needle, prick small holes in the sausages to allow air to escape during curing.
- 7
Cure the Sausages
Hang the sausages in a cool, dry place with good air circulation. Allow them to cure for 3-6 weeks, depending on the humidity and temperature.
