for family meals :
recipe has been reproduced courtesy of Orce
Serrano Hams - www.orceserranohams.com
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
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
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.
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.
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
Matanza - a History.
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
peppers are prepared in advance, by cooking gently
in water to soften. The seeds are discarded and they
pork is minced but not too finely.
garlic is then peeled and crushed.
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)
ingredients are mixed again, usually by hand until
they are properly blended together and the mixture
becomes a lovely rich red colour.
the traditional "atacador" or sausage making
machine, the cleaned small intestines are filled with
this mixture and tied off at about 10cm intervals.
finished chorizos are then hung in a cool dry place
to cure until they are ready to be eaten.
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.
with permission of Orce