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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

Recipe > Spanish Cantinpalo Chorizo