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Spanish
Chorizo
 Spanish
chorizo - the most famous of Spanish sausages. There is
a lot you can do with chorizos but there are also many different
varieties to consider when buying. Some chorizos are good
for cooking and barbequing, others simply for tapas or slicing
and there is of course the different strengths and whether
to consider standard chorizos or the top of the range Bierce
variety. Here we will cover your firm favorites, a few tasting
notes and what you can do with this world famous sausage.
Cooking
Chorizo
Cooking
chorizos are only mildly cured, usually for around 5 days
less than standard chorizo. These sausages are soft and
should always come vacuum packed. When removed from the
vacuum pack the chorizos almost look pink, this is perfectly
normal and they can be fried or barbequed straight away
as well as being a main ingredient in a Spanish stew. You
can however hang the chorizos up in a cool dry place where
their pink colouration will begin to darken, this is part
of the natural process of curing, the chorizo will also
begin to firm up.
Cooking
chorizos are ideal for hot tapas, fried and then sliced
into inch long segments they can be served on cocktail sticks
with olives, cheese or green chili to name but a few good
flavour combinations. The famous dish from Northern Spain
the "Fabada Asturiana" uses chorizo as a main
ingredient alongside morcilla (black pudding sausage"
and beans - a classic dish but you can also make your own
stew using this highly versatile sausage.
Our
favourites:
Standard
Chorizo
This
really is the king of everyday quality Spanish chorizo.
Cured for approximately one week these sausages come hand
tied in a string, firm but not hard these chorizo are
suitable for cooking as well as serving directly as tapas.
Two different strengths are available: "Dulce"
(sweet) and "Picante" (hot). Here at Orce Serrano
Hams however you can also enjoy what is known as the "Fire
Chorizo", the locals like to call it "chorizo
del fuego" or the "super picante" chorizo.
Again suitable for most cooking and tapas this chorizo
really packs a punch if you enjoy your tapas or ingredients
hot and spicy.
Standard
chorizo can also come in other sizes too, horseshoe shaped
chorizo is very common and you can also get mini chorizos
in a string. The flavour of the authentic hand made chorizo
is far superior to other mass produced varieties particularly
sausages which have been vacuum packed for large retailers.
Every local "carniceria" (butchers) follows
a basic recipe for chorizo but there are many variations
which result in subtle flavour differences, the addition
of white wine or a little sherry, less chili more paprika
etc etc. Each butcher has their recipe perfected!
See
the Orce Fire Chorizo being made >>>
Chorizo
Extra
The
chorizo extra is a very large chorizo usually weighing
in at between one and two kilos and approximately three
inched across this chorizo is ideal for machine carving.
The flavour of this chorizo is quite tangy and it best
served on a platter with other sliced meats such as Serrano
ham, salchichon and lomo tenderloin. Thin slices can be
cut into strips which add depth to salads and chicken
dishes.
Chorizo
Duro
Although
most chorizo sausages in Spain are referred to as "duro"
which literally means "hard" this term is loosely
used to describe something that is cured. There is however
a chorizo sausage that has been cured so that it has a
firm consistency all the way through. The chorizo duro
is a larger sausage around 350 - 400g that comes on its
own tied with rope around the top of the sausage. This
chorizo has a sweeter flavour than most and needs to be
carved wafer thin for best results. As with the chorizo
extra it good for tapas on its own and thinly sliced for
tapas, however for cooking the standard or cooking varieties
are much more adapt.
Iberico
Chorizo
Iberico
chorizo is a different product altogether and to be truly
savoured should be eaten sliced on its own or with other
complimentary Spanish tapas. Just like the famous Iberico
hams these chorizos come from the Iberian pig - a relative
of the wild boar from the Iberian peninsular, these pigs
are fed on acorns and again, as with the exquisite hams
they produce the nutty flavour from the Iberian sausage
is exceptional. Look out for the word "bellota"
(acorn fed) and you will experience a real gastronomic
treat (there are lesser grades/non bellota) available.
The
texture and aroma from these sausages speaks quality,
best served at room temperature these chorizo need to
be sliced moderately thinly (3mm) and left to breath for
at least 5 - 10 minutes to bring up to room temperature.
At this point you will notice that the skin of the sausage
will start to separate from the meat, this is the time
to enjoy.
Complimentary
tapas and accompaniments to Iberian chorizo include: Full
bodied, slightly bossy red wines, manchego cheese and
milder cheeses also work well. Grapes add a sweetness
to the depth of this sausage as does mango, orange and
ripe exotic fruits such as kiwi. Almonds (not salted)
and hazels can add additional texture and for the main
all rounder - simple sweet tomatoes, either cherry or
sliced vine ripened varieties.
Your
Questions Answered:
(guidance for chorizos on this website only)
Q:
What is the best way to take care of the chorizo sausages?
A:
This will all depend on which type you buy. As a general
rule vacuum packed chorizo sausages will keep in the fridge
for up to three months, once the vacuum has been broken
then the chorizos should be hung in a cool dry place away
from humidity where they will continue to cure and should
be consumed within two weeks.
Q:
Should I put my chorizos in the fridge?
A:
If your purchase is vacuum packed (including horshoe and
mini varieties) then yes they/it should be refridegerated.
The exception to this is the "chorizo duro" which
comes wrapped in special paper - this chorizo should not
be kept in the fridge.
Q:
How long will the Orce chorizos last?
A:
Once the vacuum seal has been opened the chorizos will last
for another two weeks, at this point they will become very
firm and although still perfectly ok to consume they will
be very well cured and hard.
Pronunciation
This
Spanish sausage seems to have a wonderful array of pronunciations!
However the correct pronunciation is "chor - ee -
tho".
The
Spice Factor
Chorizo
Dulce:
These are very mild chorizos and although they contain
paprika it is of the sweet variety, the chorizo dulce
is the sweet chorizo and has no "heat" just
authentic chorizo flavours.
Chorizo
Picante:
The "picante" chorizo is the hot and spicy variety,
a moderate "kick" which does calm down with
cooking. Warm and spicy this chorizo could be described
as a moderate plus on the chili scale.
Fire
Chorizo:
A special recipe and unavailable anywhere else the Orce
Fire Chorizo packs a real punch. Very hot, very spicy
and and ideal tapa for those who like a real kick with
their Spanish food. Best accompanied with cool salads,
mild salsas and fresh bread. Cooks well, adds depth and
character to Spanish recipes.
Other
sausages to cook with:
Morcilla is another popular Spanish sausage. This black
pudding also comes tied in strings of sausages. Morcilla
is vacuum sealed for transportation the day it leaves
us here in Orce and needs to be kept refridgerated even
after the pack is opened as although it has been cured
it is very fresh. Morcilla makes a great breakfast and
also as an ingredients in stews. Other popular ways of
using morcilla in Spanish recipes is to stuff and roll
pancetta before cooking as a joint, you can also stuff
boned chicken legs or course simply fry up as simple tapas.
Morcilla sausages also come in both hot and sweet varieties.
To
view chorizo sausages > > >
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