Spanish Chorizo Cantimpalo is the cured chorizo that is made in the province of Segovia. But thanks to Gastronomic Spain, you won’t have to travel to Castilla y León to buy Spanish Chorizo Cantimpalo. In our online store we have this wonderful cured chorizo, of first quality and at an exceptional price.
You do not believe it? See for yourself.
What is Spanish Chorizo Cantimpalo?
Spanish Chorizo Cantimpalo is a sausage that is made from fresh white and fatty pork meats that are seasoned with salt and paprika as basic ingredients, although garlic and various spices such as oregano are also added. All these ingredients are subjected to a particular drying-maturation process for Spanish Chorizo Cantimpalo.
Spanish Chorizo Cantimpalo is made exclusively in registered industries following a specific procedure. The curing of this cured chorizo has a total duration of 21 days at least. Its maturation will take place in dryers at a temperature between 6-16º C and relative humidity between 60-85%. While the sausages will be dried in natural dryers for their corresponding vacuum packaging in a modified atmosphere or in glass jars bathed in oil.
When cut, it is visualized with a reddish / orange color characteristic of sausages, with a bonded, homogeneous, compact dough free of pieces of fat.
The first bite of Spanish Chorizo Cantimpalo will be juicy and cohesive, not very fibrous, without spicy and free of bones.
Chorizo de Cantimpalo (PGI)
The original recipe to make the authentic Spanish Chorizo Cantimpalo is made in the area marked by the Protected Geographical Indication (PGI) of Cantimpalo, in the province of Segovia, and in this way follows rigorous indications regarding ingredients that comprise it.
The Protected Geographical Indication refers to the indication of origin to designate the indications on the origin or geographical origin of a product. In this agreement it is determined that the indications will have the same protection as a personal brand and will depend on the national legislation of the country of origin.
Protected indications of source are commonly used in food products that have a specific geographical origin and that have some quality or reputation due to this specific location. These products are often referred to as Certified Quality Food.
Chorizo Cantimpalo ingredients
The ingredients that make up the chorizo cantimpalo are various. The fatty pigs covered by the Protected Geographical Indication of Spanish Chorizo Cantimpalo are white pigs, without distinction of sex.
Therefore, the fatty white pork meat will be obtained from the pig farms that are part of the PGI Spanish Chorizo Cantimpalo, with a lean content of between 70% -80% and 20% _30% of fat, which will be consistent.
The paprika will be another of the ingredients that make up this cured chorizo. Paprika is a dry product. At least 50% of the paprika will come from the La Vera Paprika Designation of Origin.
Third, we refer to refined sea salt. An amount of between 15 and 22 grams for each kilogram of meat.
While adding minced garlic and oregano will be totally optional. The addition of preservatives is prohibited and the addition of sugars to cular-format chorizo cantimpalo is allowed.
Cantimpalo Formats
The different formats that cantimpalo chorizo can present are varied, and in these ways it can be found in the supermarket:
Chorizo Sarta: stuffed chorizo whose caliber is between 34-40 mm in a single piece. Total cure of 21 days minimum.
Chorizo Achorizado: sausage whose caliber is between 36-50 mm, tied or stapled, forming a string formed by several sausages. 24-day cure.
Chorizo Cular: its surface will present an external flour flora, showing a greenish background preceding the oxidation of the casing. Minimum cure of 40 days.
Other types of Cured White Chorizo
In addition to Spanish Chorizo Cantimpalo, Gastronomic Spain also offers other types of cured sausages from the white pig breed. Like the Serrano ham, the white chorizo comes from the white pig and the main breeds are: Duroc, Landrace and Large White. The majority of Spanish sausages are made from these pigs. In Gastronomic Spain these types of cured white chorizo are offered:
Chorizo Parrillero: typical of Latin America. Special and exclusive to be roasted.
Chorizo de León: named as one of the best sausages in Spain.
Chorizo de Pamplona: typical chorizo from Navarra with extra paprika.
Pumpkin Chorizo: made from a pumpkin puree and pork.
Wild Boar Chorizo: comes from the combination of wild boar meat with pork.
Deer Chorizo: comes from the combination of deer meat with pork.
Spicy chorizo: pork with spicy spices.
Chistorra: finer than chorizo but just as exquisite. It is usually eaten fried or roasted.
Calabizo: the first vegan pumpkin chorizo. The novelty of the letter.
Where to buy the authentic Chorizo Cantimpalo?
Do you live outside of Spain and don’t know where to find Spanish Chorizo Cantimpalo? Gastronomic Spain is your ideal online supermarket.
In our online store we are experts in selling typical Spanish products throughout Europe. In addition, the shipping costs are totally FREE with orders over € 79.99.
If you are looking for the best cantimpalo chorizo, you will find it in our online store. But if you want to expand your pantry with other sausages such as Lomo de Orza, or a delicious Teruel Ham, do not hesitate to consult our wide catalog of products made especially for you.
