📝 About This Recipe
Hailing from the province of Segovia, Chorizo de Cantimpalos is a legendary Spanish embutido protected by its own PGI status, prized for its deep mahogany hue and melt-in-the-mouth texture. This recipe honors tradition by blending fatty pork shoulder with the smoky punch of Pimentón de la Vera and a touch of local wine, creating a sausage that is both rustic and refined. Whether cured for weeks to be enjoyed sliced or cooked fresh in cider, it represents the soulful essence of Castilian gastronomy.
🥗 Ingredients
The Meat Base
- 1.5 kg Pork Shoulder (Picada de Cerdo) (Chilled, passed through a wide-hole grinder)
- 500 g Pork Back Fat (Tocino) (Firm, chilled, and finely diced into 5mm cubes)
The Seasoning (The Secret of Cantimpalos)
- 45 g Sea Salt (Fine grain for even distribution)
- 60 g Pimentón de la Vera (Dulce) (Sweet smoked Spanish paprika)
- 10 g Pimentón de la Vera (Picante) (Hot smoked Spanish paprika for a gentle kick)
- 4 cloves Fresh Garlic (Crushed into a very fine paste)
- 50 ml Dry White Wine (Rueda or similar) (Cold)
- 1 teaspoon Dried Oregano (Rubbed between palms to release oils)
- 5 g Curing Salt #2 (Prague Powder) (Essential for long-term dry curing safety)
Casing and Preparation
- 3 meters Natural Hog Casings (32-34mm diameter, rinsed and soaked in warm water)
- 1 roll Butcher's Twine (For tying the ends)
👨🍳 Instructions
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1
Ensure all meat and fat are extremely cold (nearly freezing). This prevents the fat from melting during the mixing process, which is crucial for the distinct 'mosaic' look of Cantimpalos.
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2
In a large chilled stainless steel bowl, combine the ground pork shoulder and the diced back fat. Mix briefly with your hands to distribute the fat evenly.
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3
Add the sea salt and curing salt #2 to the meat. Mix thoroughly for 2-3 minutes until the meat becomes slightly tacky; this develops the proteins needed for a good set.
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4
In a small mortar and pestle, crush the garlic with a pinch of salt until it forms a smooth paste, then whisk it into the cold white wine.
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5
Sprinkle both types of Pimentón and the oregano over the meat. Pour the garlic-wine mixture over the spices.
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6
Knead the mixture vigorously for about 5-8 minutes. The goal is a homogenous, bright red paste where the fat cubes remain distinct and white.
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7
Cover the bowl tightly with plastic wrap and refrigerate for 24 hours. This 'resting' period allows the flavors to mature and the salts to penetrate the meat.
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8
Prepare your hog casings by rinsing them under cold water and running water through the inside to check for leaks.
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9
Using a sausage stuffer, fill the casings with the meat mixture. Be careful to pack it firmly to avoid air pockets, but not so tight that the casing bursts.
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10
Tie off the sausage into links of about 20-25cm (8-10 inches) using butcher's twine, creating the traditional 'U' shape if desired.
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11
Use a sterilized needle or a sausage pricker to poke any visible air bubbles. This is vital to prevent spoilage during curing.
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12
Hang the chorizos in a cool, humid environment (ideally 12-15°C with 75-80% humidity) for at least 21 to 30 days.
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13
Monitor the weight loss; the chorizo is ready when it has lost approximately 30-35% of its original weight and feels firm to the touch.
💡 Chef's Tips
Keep the fat cold: If the fat warms up, it will smear and coat the meat, preventing the curing salts from working and ruining the texture. Quality of Pimentón: Only use Pimentón de la Vera with the DOP seal; its unique oak-smoked flavor is what defines this specific chorizo. Air bubbles are the enemy: Even a tiny pocket of air can harbor bad bacteria; be diligent with your needle pricking. Humidity control: If the environment is too dry, the outside will harden (case hardening) and the inside will stay raw and spoil. Wine selection: Use a crisp, dry Spanish white wine; avoid anything sweet or oaky which can clash with the paprika.
🍽️ Serving Suggestions
Serve at room temperature, thinly sliced on a diagonal to maximize the surface area of the fat and spices. Pair with a glass of Tempranillo from Ribera del Duero or a chilled glass of Manzanilla Sherry. Accompany with 'Picos' (small Spanish breadsticks) and a wedge of aged Manchego cheese. For a warm tapas dish, sauté slices briefly in a pan with a splash of Spanish cider (Chorizo a la Sidra). Drizzle with a touch of extra virgin olive oil and serve alongside Marcona almonds.