Fermin Chorizo Iberico Recipe
Iberico de Bellota, 60 day cure
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Meat
Cut the Iberico de Bellota pork into small chunks. Place them in a large mixing bowl.
- 2
Mix Ingredients
Add sea salt, minced garlic, pimentón, black pepper, and curing salt to the pork. Mix thoroughly until the spices are evenly distributed.
- 3
Stuff the Casings
Soak the natural hog casings in water for at least 30 minutes to soften. Rinse the casings and fit them onto a sausage stuffer. Stuff the mixture into the casings, being careful not to overfill.
- 4
Tie and Cure
Twist the sausages into links and tie the ends securely. Hang the sausages in a cool, dark place with good air circulation for 60 days to cure.
- 5
Store
After 60 days, the chorizo is ready to be sliced and enjoyed. Store in a cool, dry place or refrigerate.
