Iberian Chorizo
The pig meat represents the most important and valuable material of the sausages industry; the sausages known as “pure type” are prepared exclusively with pig meat. The adult pig, of Iberian race, fed well and on firm muscles, provide optimal meats for sausage type conserves, as it is the chorizo.
The advantages of the pig meat is found mainly in its composition. The oil existence in the acorn, main food of the Iberian pig that gets up itself to the meats of the animal during its life, prevents an internal dehydration of the meat. This leads to succulent and tender sausages, very pleasant to our palate. In addition, the humidity of the muscular fiber facilitates the fermentations that give rise to the seasoned sausage.
The chorizo is a typical Spanish meat product. It can be considered that they do not exist in other countries sausages in which the main ingredients are paprika and garlic, bases of the elaboration of the chorizo. The spreading and consumption of this product at international level makes chorizo equipable to other high quality well-known products of Spanish, as they can be iberian ham
ELABORATION PROCESS OF IBERIAN CHORIZO
The traditional elaboration’s process of the chorizo begins by the mincemeat of the meats, mix with the rest of the ingredients (spices mainly) and rest of the mass in fresh site during one night; next the mass is introduced in pig gut, are tied and they are exposed to the natural atmosphere air, choosing suitable places on the basis of its characteristics of temperature and humidity. During the time of maturation there are processes of drying and acquisition of firmness in the texture. Simultaneously is developed the unmistakable smell, sum of the natural essences and the resultant of the fermentation on the components of the mass.
VARIETIES OF IBERIAN CHORIZO
We will consider three main varieties:
- “Cular” variety (iberian chorizo)
Ingredients:
Raw meat: Loin of iberian pig and an approximated 30% of sirloin.
Spices and others: Salt, paprika, garlic, oregano, other spices, white wine and olive oil.
Elaboration:
The raw meat is itched in heavy pieces. The mixture is marinated with the rest of the component, leaving in rest and maceration 24 hours at 123.8 degrees Fahrenheit. Then spends 50 days of dry treatment in warehouse.
The only difference between the white and the red one constitutes the presence of paprika in this last one.
- Horseshoe variety (iberian chorizo)
Ingredients:
Raw meat: Loin (second class) of iberian pig.
Spices: Salt, paprika, garlic, and oregano.
Elaboration:
Similar to cular variety, but the dry treatment lasts only 25-30 days. As it is a semicured product, is ideal for consumption as much fried, or to the plate. Very indicated too as flavoring for exquisite stews.
- Candle variety (iberian chorizo)
In this variety, the meat of loan (always iberian pig) is first quality. The rest of ingredients and manufacturing process is the same as “cular” variety.
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