Chorizo Riojano
Chorizo Riojano is a traditional Spanish raw sausage from the La Rioja region, which gets its characteristic red color and spicy aroma from a generous amount of smoked paprika. The sausage is cold-smoked and then air-dried until it develops the typical firm bite. It is considered one of the most famous regional specialties of Spain.
Ingredients(for 1 kg)
Instructions
Preparation
1 dayChill pork shoulder and fat to 2-4 °C. Coarsely grind the meat through an 8 mm plate, dice the fat to 5 mm. Work in all spices and starter cultures and let the mixture mature for 12 hours at 4 °C.
Stuffing
1-2 hoursFill the mixture firmly into cleaned pork casings (caliber 32-36 mm) and twist off sausages of approximately 20 cm in length. Check the surface for air bubbles and prick them with a needle.
Fermentation
48-72 hoursFerment sausages at 22-24 °C and 90-95% relative humidity for 48-72 hours until the pH drops below 5.3. Then cold smoke for 1-2 days at a maximum of 22 °C.
Drying and Aging
21-28 daysAge sausages at 12-15 °C and 75-80% relative humidity for 3-4 weeks. Weight loss should be approximately 30-35%. Check regularly for mold growth and remove unwanted mold with salt water.
Pro Tip
Use only authentic smoked Pimentón de la Vera (mixed Dulce and Picante) for the typical flavor. Make sure the starter cultures are active to ensure even fermentation and a stable pH drop below 5.3.
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