|Ines, mother and daughter, Washing Pig Intestines|
Photo by: Lord-Williams
tubs, vats made of white porcelain or glazed earthenware (today, plastic). They are used for washing pigs intestines after it is slaughtered. [Serradilla. 1993:34]
SELECT CHORIZOS FROM ARAGON
ADAPTED FROM ANA CASTAÑER #151 SELECTOS CHORIZOS DE ARAGON, p 127
22 lbs pork without fat
1 c + 3 tbsp salt
*7/8 c sweet paprika
*1 tbsp hot paprika
5 tbsp oregano
10 garlic cloves mashed
|Justo Kneading Chorizo|
Put meat through a meat grinder. Knead the meat with the seasoning. If the mass is too dense sprinkle water over it and continue kneading. Cover and leave 48 hours-
Put the mass into the sausage machine. Connect an intestine to it and fill it. Tie it and prick it. Hang it in a cool place without ventilation for 10 days or until cured.
*Paprika is not medieval but used as a meat preservative. To do it the medieval way use long pepper and wine instead of paprika.