Iberian chorizo is a sausage made with Iberian pork, which is cured by a drying process similar to that of other sausages, very typical and originally from Spain. It has an elongated and rounded shape due to the fact that it is stuffed into the pig's own gut. It is seasoned with salt, garlic and paprika, which is what gives it its characteristic reddish color.
The elaboration process begins with the mincing of the lean and the fat, in small pieces to mix easily. The minced meat is mixed with the rest of the spices and ingredients to be added (paprika, salt and a little garlic). Other spices can be added but as a base, these are the ingredients that a good Iberian chorizo should contain. All this is kneaded until a compact mixture is obtained.
The mixture is left to stand for 24 hours. After that time arrives, the product is stuffed into natural pig casing. The sausage goes through the curing process. Chorizo curing time depends on its size, composition and climatic conditions, although the process usually lasts four to six weeks.
If you want to buy a quality Iberian chorizo and the best guarantees, do not hesitate to el Palacio del Jamón. Here you will find the Iberico Chorizo acorn Chacinerías Salmantinas and the Iberico Chorizo acorn Sánchez Romero Carvajal as well as the Jabuguitos Sánchez Romero Carvajal
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