The matanza continues…(like i say it’s raining, what else is there to do??). We make chorizo sausages. Not just with dis-guarded parts of the pig that don’t belong in any of the joints that are portioned out by the butcher, we put in choice parts like the loin and the shoulder. We have a small mountain of meat to chop up, this is an artisanal product and everything is done by hand. The ratio of meat to fat is about 65% meat to 35% fat. Then it is very simple…
Garlic, salt, sweet paprika and chilli powder are added and that is it. It is all mixed up and left to marinade for 2 days.
This mixture is called zorza and it already smells wonderfully like chorizo. After day one you take a little of the mixture and fry it to taste it and adjust the seasoning accordingly. One more day of marinading and the zorza is ready to be made into chorizo sausages.
I kind of like this process, after getting over the obvious rude bit…it takes some skill to fill the skins just so without bursting them, and then each individual sausage is tied with string. Making chorizos like this is a very labour intensive process, our fingers are raw from the tying off part by the end, but it is very satisfying. In the end we produce around 500 sausages.
The chorizos are now hung to cure around an open fire-place (the lareira) in a well ventilated room…
Perks of the job, with the matanza comes the pleasure of the choicest of cuts for your lunch, here the pork loin is simply fried in olive oil with some salt and garlic and a few slices of apple thrown in for good measure. Simple and delicious:
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