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Thursday, February 9, 2012

BAÑOS WITH RECIPE FOR SELECT CHORIZOS FROM ARAGON


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

Ingredients

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
Preparation

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.

1 comment:

  1. A simple and tasty recipe for chorizos. If you want to employ the chorizos for some other preparation, fried, boiled with other ingredients (lentils, beans, chickpeas in one of the infinity varieties of cocido), do let them a bit tender (not too much cured).
    I'd suggest to hang them in a "ventilated" and DRY place, this is very important to prevent them getting moisture and ruining them. In localities with a continental, dry and cold climate in winter (Castile, Aragón, inner Catalonia and Andalusia, Extremadura), they put often the chorizos, hams and other "matanza" products to cure in the garret, under the roof. In the village of Candelario (Salamanca), attics have special windows, closed with wooden bars that let the chilly air in. In the North of Spain, where climate is too wet, they use to hang chorizos, morcillas and other things over the earth, to get them smoked. They don't use cured ham, either, but salted ham (lacón, in Galicia).

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