Chorizo Pamplona
Chorizo Pamplona is a boldly seasoned Spanish raw sausage made from pork and smoked paprika. It is cold smoked and then air-dried to develop its characteristic spicy flavor. The vivid red color comes from Pimentón de la Vera.
Ingredients(for 1 kg)
Instructions
Prepare the meat
1 hourGrind meat and fat through a 6 mm plate or coarsely chop. Mix all spices and curing salt evenly throughout. Rest the mixture in the refrigerator for 30 minutes.
Stuffing
30 minutesStuff the seasoned mixture firmly and bubble-free into pork casings (caliber 40-45 mm). Twist or tie the sausages into 20-25 cm pieces. Prick any air bubbles with a needle.
Cold smoking
2-3 × 8 hoursCold smoke the sausages at 18-22 °C using oak and beech wood. Allow at least 8 hours of fresh air rest between smoking sessions. The smoking temperature must not exceed 24 °C.
Maturing and drying
21-28 daysHang sausages to mature at 12-16 °C and 75-80% relative humidity until they have lost approximately 30-35% of their initial weight. Check daily for mold growth.
Pro Tip
Use only smoked Pimentón de la Vera (Pimentón ahumado) for an authentic aroma. The ratio of sweet to hot paprika can be adjusted according to taste.
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