| Ingredient | Quantity(grams) |
|---|---|
| Pork leg | 800 |
| Pork fatback | 200 |
| Salt | 28 |
| Smoked hot paprika | 20 |
| Ground black pepper | 6 |
| Powdered garlic | 3 |
| Antioxidant(erythorbate) | 2.5 |
| Instacure#2 | 2.5 |
| Dextrose | 2 |
| Oregano | 2 |
| Starter culture(bacteria) | 0.2 |
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Preparation > Spanish Cantinpalo Chorizo
Grind meat and fat with 8mm;
Mix all ingredients well until sticky;
Let it rest for 12 hours in a refrigerated environment;
Place in natural bovine or collagen casing;
Make holes (pricking) with a needle to remove air bubbles;
Let it ferment for 48 hours at room temperature;
Transfer to a dark environment, with a temperature close to 12ºC and humidity close to 80%;
The Cantimpalos Spanish Chorizo will be ready when it has lost 40% of its weight.
Recipe in portuguese: Chorizo Cantimpalo