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Recipe for family meals :

Chorizo Recipe

This recipe has been reproduced courtesy of Orce Serrano Hams -

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site

The most famous Spanish sausage is traditionally made on the third day of the matanza. Preparation begins though as early as August, with the drying of sweet red peppers which can be seen hanging from terraces all over Andalucia.

There are two main types of chorizo, picante (spicy) and dulce (sweet). Both types of chorizo are widely used in many Spanish dishes and of course make for an authentic Spanish tapas dish.

The recipe below explains how families make their own years supply of chorizo during the matanza period. If you would like to know more about the Matanza read the article Andalucian Matanza - a History.


14 kilos lean pork
2 bulbs garlic
Dry red peppers (about 20)
Cayenne pepper, for the chorizo picante (4 ounces minimum) or Sweet paprika for the sweet version (as much as 1 lb is used)
Small pig's intestines or false sausage skins


  • The peppers are prepared in advance, by cooking gently in water to soften. The seeds are discarded and they are chopped.
  • The pork is minced but not too finely.
  • The garlic is then peeled and crushed.
  • In a large bowl, the mince, garlic and peppers are mixed well and the spices added. (Cayenne pepper for the spicy version and Paprika for the sweet chorizo)
  • The ingredients are mixed again, usually by hand until they are properly blended together and the mixture becomes a lovely rich red colour.
  • Using the traditional "atacador" or sausage making machine, the cleaned small intestines are filled with this mixture and tied off at about 10cm intervals.
  • The finished chorizos are then hung in a cool dry place to cure until they are ready to be eaten.

Chorizo that have not fully cured are used in cooking and the "dryer" chorizo, although it can be used in recipes, makes a delicious tapas dish.


Orce Serrano Hams

Published with permission of Orce Serrano Hams