Chorizo Ibérico De Bellota Recipe

Prepare meat and fat

Keep meat and fat cold (near 2–4°C). Trim sinew from the pork shoulder and cut into 2–3 cm cubes. Cut back fat into similar-sized pieces. Chill the cubes on a tray for 20–30 minutes so they are very cold but not frozen; cold meat yields a better grind and binding.

Soak casings

Rinse hog casings thoroughly under cool running water, then soak in a bowl of lukewarm water for at least 30 minutes. Run water through the inside of each casing to remove excess salt and check for holes.

Mix dry seasoning

In a small bowl combine the sweet smoked pimentón (30 g), optional extra smoked pimentón (5 g if using), sea salt (22 g), additional 2 g sea salt for fine-tuning, black pepper (4 g), garlic (12 g), sweet smoked chili flakes (2 g if using), caster sugar (5 g) and Cure #1 (3.5 g if using). Whisk together until even.

Grind meat

Assemble a chilled meat grinder with a medium (4–6 mm) plate. Grind the chilled pork shoulder and back fat together once through the plate. For a smoother texture, grind a second time. Keep the meat cold during the process; use ice packs under the grinder bowl if necessary.

Combine seasoning and meat

Transfer the ground meat to a large bowl. Sprinkle the dry seasoning mixture evenly over the meat. Add the dry white wine (60 ml). Using a sturdy spoon or your clean hands, mix thoroughly for 3–5 minutes until the mixture becomes sticky and cohesive (protein has developed) and the pimentón is evenly distributed. Taste a small pan-fried sample (see next step) to adjust salt or spice if needed.

Taste test

Take a small spoonful of the raw mixture, form a small patty, and fry quickly in a hot skillet (1–2 minutes each side) until cooked through. Cool slightly and taste for seasoning balance. Adjust salt, pimentón, or chili if necessary and re-mix for 1 minute to distribute adjustments.

Stuff casings

Fit a sausage stuffer or the stuffing attachment on your grinder with an appropriate-sized funnel for ~3–4 cm diameter sausages. Slide a rinsed casing onto the funnel, leaving a few centimeters free. Fill the stuffer with the sausage mixture and begin feeding it through at a steady rate, supporting the filling with one hand while guiding the casing with the other so it fills uniformly without air pockets. Make sausages to roughly 12–18 cm lengths. Twist or tie links every 12–18 cm, alternating directions for links. Prick any large visible air pockets with a sterile needle and press to expel air.

Resting and quick cure (optional)

If using Cure #1, hang the sausages in a cool place (12–15°C with good airflow) for 24 hours to set the cure and develop color. If not using cure, wrap lightly and refrigerate flat for at least 12 hours to let flavors meld. For a mild smoked profile, proceed to cold smoking.

Cold smoking (recommended for smoked pimentón accent)

Set up a cold smoker maintaining temperatures below 30°C. Use oak, holm oak, or applewood chips for a mild sweet smoke consistent with Iberian style. Cold smoke the sausages for 4–8 hours depending on desired smoke intensity; rotate so all sides receive even smoke. Do not exceed 30°C to avoid cooking.

Cook or cure before serving

For fresh-style chorizo, cook thoroughly before eating: pan-fry slices or whole links over medium heat until interior reaches 71°C and juices run clear (about 12–20 minutes depending on size). For a semi-cured product, hang in a controlled curing chamber at 12–14°C and 70–75% humidity for 2–3 weeks until they lose 25–30% weight (this produces a firmer, sliceable chorizo resembling traditional Ibérico forms).

Storage

Refrigerate cooked sausages and consume within 5–7 days. Uncooked fresh sausages can be frozen for up to 3 months. If cured to sliceable stage and properly dried, store in a cool, dry place or refrigerate wrapped in butcher paper for several weeks.

Serving suggestion

Serve thin slices at room temperature as part of a charcuterie board to highlight the sweet smoked pimentón and mild spice. Also excellent pan-fried with sautéed potatoes, roasted peppers, or as a tapa with crusty bread and a glass of dry white wine.