📝 About This Recipe
Hailing from the rugged landscapes of Castile and León, Chorizo Cular is the king of Spanish dry-cured sausages, distinguished by its use of the 'cular' (thick pork) casing which allows for a long, transformative fermentation. This recipe yields a deeply complex sausage infused with the smoky warmth of Pimentón de la Vera and the buttery richness of high-quality pork fat. Through careful temperature control and patience, you will create a masterpiece of charcuterie that boasts a ruby-red hue and a melt-in-your-mouth texture.
🥗 Ingredients
The Meat and Fat
- 2250 grams Pork Shoulder (Boston Butt) (well-chilled and trimmed of silver skin)
- 750 grams Hard Pork Back Fat (frozen for 30 minutes before grinding)
Curing Salts and Starters
- 75 grams Sea Salt (Fine) (approx 2.5% of total weight)
- 7.5 grams Cure #2 (Prague Powder #2) (essential for long-term dry curing)
- 12 grams Dextrose (food for the starter culture)
- 0.5 grams Bactoferm F-RM-52 (starter culture for fermentation)
- 1/4 cup Distilled Water (lukewarm, to dissolve the culture)
Spices and Aromatics
- 60 grams Pimentón de la Vera (Dulce) (Spanish sweet smoked paprika)
- 15 grams Pimentón de la Vera (Picante) (Spanish hot smoked paprika)
- 25 grams Fresh Garlic (microplaned into a fine paste)
- 5 grams Dried Oregano (preferably Mediterranean)
- 60 ml Dry White Wine (Albariño) (chilled)
Casings
- 2-3 meters Beef Middles or Pork Cular Casings (salted, 50-60mm diameter)
👨🍳 Instructions
-
1
Sanitize all equipment (grinder, bowls, stuffer) thoroughly. Dissolve the Bactoferm culture in 1/4 cup lukewarm distilled water and let it sit for 20 minutes to activate.
-
2
Dice the chilled pork shoulder and back fat into 1-inch cubes. Place them in the freezer for 30 minutes until the edges are crunchy but not frozen solid.
-
3
Grind the meat and fat together through a coarse plate (8mm or 10mm). It is vital to keep the fat cold to prevent 'smearing,' which ruins the texture.
-
4
In a large chilled bowl, combine the ground meat with the sea salt, Cure #2, dextrose, both types of Pimentón, garlic paste, and oregano.
-
5
Pour the activated starter culture and the white wine over the meat mixture.
-
6
Mix the meat by hand or in a stand mixer for 2-3 minutes until the primary bind is achieved—the mixture should look tacky and hold together when formed into a ball.
-
7
Rinse the casings in warm water to remove excess salt and check for leaks. Slide the casing onto the stuffer nozzle.
-
8
Stuff the mixture firmly into the casings. Since Cular is a thick sausage, ensure there are no air pockets. Tie off the ends tightly with butcher's twine, forming 12-inch links.
-
9
Use a sausage pricker or a sterilized needle to prick any visible air bubbles. This prevents spoilage and ensures even drying.
-
10
Hang the sausages in a warm, humid environment (approx 70-75°F with 90% humidity) for 48-72 hours. This is the fermentation stage where the culture produces lactic acid.
-
11
Once the pH drops to approximately 5.0-5.2 (or the sausage smells pleasantly tangy and looks bright red), move them to a curing chamber.
-
12
Cure the sausages at 55°F (13°C) and 75-80% humidity. This process takes 4 to 8 weeks depending on the thickness of your casings.
-
13
The Chorizo Cular is ready when it has lost 35-40% of its initial weight and feels firm to the touch.
💡 Chef's Tips
Always use Pimentón de la Vera; its DOP status guarantees the authentic oak-smoked flavor essential for Spanish chorizo. Keep your meat and equipment near freezing throughout the process to ensure a clean definition between meat and fat. If you see white mold (Penicillium nalgiovense) on the casing, it's beneficial; if you see fuzzy green or black mold, wipe it off immediately with vinegar. Never skip the Cure #2, as it protects against botulism during the long drying period required for large-diameter sausages. Invest in a pH meter to accurately track fermentation; it is the only way to be 100% sure your sausage is safe before drying.
🍽️ Serving Suggestions
Slice thinly on a bias and serve at room temperature to allow the fats to soften and release their aroma. Pair with a glass of bold Spanish Tempranillo or a crisp, dry Sherry like Manzanilla. Serve alongside Aged Manchego cheese and Marcona almonds for a classic tapas spread. Incorporate thick chunks into a traditional Fabada Asturiana (bean stew) for an incredible depth of flavor. Layer onto crusty sourdough bread rubbed with fresh tomato and drizzled with extra virgin olive oil.