📝 About This Recipe
Hailing from the historic province of Segovia, Spain, Chorizo Cantimpalo is a world-renowned dry-cured sausage celebrated for its deep brick-red hue and velvety texture. This recipe honors the traditional PGI (Protected Geographical Indication) standards, utilizing premium pork shoulder and back fat seasoned with the smoky warmth of Pimentón de la Vera. Through a careful process of fermentation and slow air-drying, the meat transforms into a savory masterpiece with a complex, tangy profile that melts on the tongue.
🥗 Ingredients
The Meat and Fat
- 2.2 kg Pork Shoulder (Picada) (well-chilled and trimmed of sinew)
- 800 grams Pork Back Fat (Tocino) (firm, cold, and diced into small cubes)
The Curing and Seasoning
- 75 grams Sea Salt (Fine) (non-iodized)
- 60 grams Pimentón de la Vera (Dulce) (authentic Spanish smoked sweet paprika)
- 15 grams Pimentón de la Vera (Picante) (for a subtle, warming heat)
- 40 grams Fresh Garlic (peeled and crushed into a fine paste)
- 10 grams Dextrose (to feed the starter culture)
- 7.5 grams Cure #2 (Prague Powder #2) (essential for long-term dry curing safety)
- 1/2 teaspoon Bactoferm T-SPX (starter culture for fermentation)
- 1/4 cup Distilled Water (lukewarm, to dissolve the culture)
The Casing
- 3-4 meters Natural Hog Casings (32-36mm diameter, rinsed and soaked)
👨🍳 Instructions
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1
Begin by chilling all metal grinder parts in the freezer for 30 minutes. Slice the pork shoulder and back fat into strips that fit your grinder throat, then place them on a tray in the freezer until the edges are crunchy but not frozen solid (about 45-60 minutes).
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2
Dissolve the Bactoferm T-SPX starter culture in 1/4 cup of lukewarm distilled water and let it sit for 15-20 minutes to activate the beneficial bacteria.
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3
Grind the chilled pork shoulder through a medium plate (6mm to 8mm). Grind the pork back fat through a slightly larger plate or hand-dice into 5mm cubes for a traditional Cantimpalo appearance.
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4
In a large chilled bowl, combine the ground meat and fat. Add the salt, Cure #2, both types of Pimentón, garlic paste, and dextrose. Pour the activated starter culture over the mixture.
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5
Mix the meat vigorously by hand or in a stand mixer for 3-5 minutes until the mixture becomes 'tacky' and develops a primary bind. The proteins should start to hold together, and the color should be a uniform deep red.
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6
Cover the mixture tightly with plastic wrap, pressing it directly onto the meat surface to remove air. Refrigerate for 12-24 hours to allow the spices to bloom and the cure to begin its work.
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7
Thread the soaked hog casings onto the stuffer nozzle. Fill the casings firmly, ensuring no air pockets remain. Twist into links approximately 20-25cm long, or tie into the traditional 'u-shape' (sarta).
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8
Use a sterilized sausage pricker or a needle to puncture any visible air bubbles in the links. This is crucial to prevent spoilage during the drying phase.
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9
Fermentation Phase: Hang the sausages in a warm, humid spot (about 20-22°C with 90% humidity) for 48-72 hours. This allows the starter culture to lower the pH, making the meat safe and giving it that signature tang.
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10
Drying Phase: Move the sausages to a curing chamber or cool, dark space kept at 12-15°C with 75-80% humidity. Ensure there is very light, indirect airflow.
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11
Allow the Chorizo to cure for 21 to 30 days. The sausage is ready when it has lost approximately 30-35% of its original weight and feels firm to the touch.
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12
Once cured, remove the sausages. Slice thinly on a bias to reveal the beautiful marbled interior and the vibrant red color of the Pimentón.
💡 Chef's Tips
Always keep your meat as close to freezing as possible during the grinding and mixing process to prevent the fat from 'smearing' and ruining the texture. If you see white mold (Penicillium nalgiovense) appearing on the casing, do not panic—this is beneficial and protects the meat; however, wipe off any fuzzy green or black mold with a vinegar-soaked cloth immediately. Use high-quality Pimentón de la Vera with a 'D.O.P' seal; the smoky flavor is the soul of this sausage and cannot be replicated by standard supermarket paprika. If you don't have a dedicated curing chamber, a wine fridge with a small humidifier and controller is the perfect DIY alternative for consistent results.
🍽️ Serving Suggestions
Serve at room temperature on a wooden board with crusty Manchego cheese and Marcona almonds. Pair with a robust Spanish red wine, such as a Ribera del Duero or a classic Rioja Reserva. Thinly slice and serve atop 'Pan con Tomate' (toasted bread rubbed with garlic and fresh tomato pulp). Incorporate small chunks into a traditional Spanish 'Cocido' stew or a warm lentil soup for an explosion of smoky flavor.