One of the best known products, prepared or obtained from pork is Chorizo, and it is a product of which there are many varieties around the world, mainly in countries of Latin influence, and within all these varieties today we We are going to refer to Spicy Chorizo.
As is already known, the chorizo is obtained from pork products such as lean meat of this animal, pork fat, paprika, salt and other different spices depending on the area and type of chorizo.
Well, for the preparation of the Spicy Chorizo the paprika used is of the spicy variety, adding more or less proportion according to the degree of spice that you want to obtain.
There are places where, to the Spicy Chorizo, other spicy products such as cayenas, chopped red chillies etc. are added, although it is not usual and these practices are reduced to satisfy very unique tastes.
In the preparation, both lean meat and fat or bacon are minced and mixed with the hot pepper, salt and spices and then stuffed in gut or intestine.
The size of the thickness in the mince of the lean meat and bacon grain is different according to the types and recipes of Spicy Chorizo, but always 10-15 mm. At least, unlike in the sweet sausage in which in some recipes a much finer chop size is used.
For the preparation and preservation of Spicy Chorizo, different techniques are also used, such as drying for those who are going to be consumed raw, as well as the smoking technique used in some areas, mainly in northern Spain, where the highest humidity index hinders or complicates the simple drying of the pieces.
To use the technique of drying in the manufacture and curing of the Spicy Chorizo, a low humidity index and fresh or cold temperatures are necessary, which allow the use of this technique, since humid or warm environments cause the decomposition of the sausage mass and prevent conservation.
In Spain, it is a highly prized product and the consumption of all types of Spicy Chorizo is very frequent, although somewhat less than the sweet sausage, since not all people like or tolerate spicy and also the degree Spicy is different according to the types, precisely for the same reason, although for those people who do not have these disadvantages, we recommend tasting this type of sausage that has very unique and exquisite properties. Its usual consumption is tender in barbecues or simply fried, and dried or smoked sliced in sandwiches or snacks, and is also used as a complement in the preparation of many very traditional dishes of our cuisine.
You can buy Spicy Chorizo online through our Gastronomic Spain page and receive it comfortably at your home, at prices without competition.
