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Preparation > Spanish Chorizo

Separate the fat and cut into half cm cubes;

Grind the meat;

Mix the meat, fat and other ingredients until sticky;

Place in beef or collagen casing 50;

Ferment for 72 hours at a temperature of 25°C with 90% relative humidity;

Hang in an environment with a temperature of 12°C and humidity around 80%.

The product will be ready when it has lost approximately 42% of its initial weight.

Recipe in portuguese: Chorizo Espanhol

Recipe > Spanish Chorizo