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Ingredients
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Sausage Ingredients
Method
Sausage Preparation Directions
- 1
Prepare the Meat Mixture
In a large bowl, combine the Iberian pork shoulder and pork fat. Add minced garlic, paprika, salt, black pepper, cumin, and oregano. Mix thoroughly until well incorporated.
- 2
Stuff the Sausage
Rinse the hog casings in cold water and soak them in water for about 30 minutes. Rinse again and place one end of the casing onto a sausage stuffer tube. Stuff the casing with the meat mixture, taking care not to overfill. Tie off the ends securely.
- 3
Cure the Sausage
Hang the stuffed sausages in a cool, dry place with good airflow. Allow them to cure for about 2-3 weeks, depending on the humidity and temperature.
- 4
Storage
Once cured, store the chorizo de bellota in the refrigerator or vacuum seal for longer preservation.
