Iberico chorizo is without a doubt the best well known cold meat coming from the iberico pig, not only in Spain but also worldwide. It is a cold meat made out of lean meat from the iberico pig as well as carefully selected fat from the same animal. The first step in its production is to mix the meat with the fat and to mince them thoroughly. Once minced themixture is seasoned. In the case of the 100% iberico pig the amount of fat included in the chorizo is significantly lower than in the case of mixed iberico pigs thanks to the high oleic richness of the 100% iberico meat, which allows for the mixture to get the required texture and taste with a much lesser quantity of fat.
The mixture of iberico meat and fat is seasoned with spices, amongst which the most important one is paprika, as it is the one which gives the iberico chorizo its characteristic flavour and red colour. Depending on the fabricant’s preferences the paprika used can be sweet or spicy; at Jabugo; it is more common to find a less spiced chorizo to allow for the exceptional taste of the raw material to stand out. Nevertheless, we also find in the region the “Jabuguito”, typical from the area as its name shows, which is a smaller version of chorizo, less cured and stronger in spiced paprika; an exceptional ingredient for cooking.
At Juan Pedro Domecq, the chorizo marinade is still done following traditional recipes, which were originated when the slaughter was still a family business, which took place at home. They were a huge success at the time, and still are now.
Once we find the perfect seasoning combination, the mixture is introduced in an artificial intestine to start the curing process. This process is developed in natural curing cellars during a 3 to 5 month period. During the process the iberico chorizo will lose a significant part of its weight, in the case of 100% iberico chorizo up to 30 to 40%, which allows for its flavour to concentrate even further. Our team will visit the chorizo drying room every week once past the first 3 months to ensure the product is packed at its optimal curing point. Once conveniently dried the iberico chorizo is vacuum packed, with an approximate shelf-life of a year.
As we mentioned at the beginning of the article, this product which is so typical of the Spanish gastronomy has turned into one of the greatest ambassadors of the Spanish cuisine, always next to bellota 100% iberico ham of course. Its more economic price and its particular taste, facilitate its entrance, as well as its important value as condiment in many dishes of Spanish gastronomy. No Spanish restaurant abroad has a complete menu without having iberico chorizo somewhere in its kitchen, and not only that, we will also find that many great chefs value its potential in their creations. For example we will find plates such as Pasta with chorizo andmusselsof Spanish chef in LondonJosé Pizarro or the Velouté of whitebeans with chorizo and langoustinesof Chef Phil Carnegie or theIcelandic codwith avocado and, ofChefAgnarSverrisson.
Iberico chorizo is without a doubt the best well known cold meat coming from the iberico pig, not only in Spain but also worldwide. It is a cold meat made out of lean meat from the iberico pig as well as carefully selected fat from the same animal. The first step in its production is to mix the meat with the fat and to mince them thoroughly. Once minced themixture is seasoned. In the case of the 100% iberico pig the amount of fat included in the chorizo is significantly lower than in the case of mixed iberico pigs thanks to the high oleic richness of the 100% iberico meat, which allows for the mixture to get the required texture and taste with a much lesser quantity of fat.
The mixture of iberico meat and fat is seasoned with spices, amongst which the most important one is paprika, as it is the one which gives the iberico chorizo its characteristic flavour and red colour. Depending on the fabricant’s preferences the paprika used can be sweet or spicy; at Jabugo; it is more common to find a less spiced chorizo to allow for the exceptional taste of the raw material to stand out. Nevertheless, we also find in the region the “Jabuguito”, typical from the area as its name shows, which is a smaller version of chorizo, less cured and stronger in spiced paprika; an exceptional ingredient for cooking.
At Juan Pedro Domecq, the chorizo marinade is still done following traditional recipes, which were originated when the slaughter was still a family business, which took place at home. They were a huge success at the time, and still are now.
Once we find the perfect seasoning combination, the mixture is introduced in an artificial intestine to start the curing process. This process is developed in natural curing cellars during a 3 to 5 month period. During the process the iberico chorizo will lose a significant part of its weight, in the case of 100% iberico chorizo up to 30 to 40%, which allows for its flavour to concentrate even further. Our team will visit the chorizo drying room every week once past the first 3 months to ensure the product is packed at its optimal curing point. Once conveniently dried the iberico chorizo is vacuum packed, with an approximate shelf-life of a year.
As we mentioned at the beginning of the article, this product which is so typical of the Spanish gastronomy has turned into one of the greatest ambassadors of the Spanish cuisine, always next to bellota 100% iberico ham of course. Its more economic price and its particular taste, facilitate its entrance, as well as its important value as condiment in many dishes of Spanish gastronomy. No Spanish restaurant abroad has a complete menu without having iberico chorizo somewhere in its kitchen, and not only that, we will also find that many great chefs value its potential in their creations. For example we will find plates such as Pasta with chorizo andmusselsof Spanish chef in LondonJosé Pizarro or the Velouté of whitebeans with chorizo and langoustinesof Chef Phil Carnegie or theIcelandic codwith avocado and, ofChefAgnarSverrisson.
Iberico chorizo is without a doubt the best well known cold meat coming from the iberico pig, not only in Spain but also worldwide. It is a cold meat made out of lean meat from the iberico pig as well as carefully selected fat from the same animal. The first step in its production is to mix the meat with the fat and to mince them thoroughly. Once minced themixture is seasoned. In the case of the 100% iberico pig the amount of fat included in the chorizo is significantly lower than in the case of mixed iberico pigs thanks to the high oleic richness of the 100% iberico meat, which allows for the mixture to get the required texture and taste with a much lesser quantity of fat.
The mixture of iberico meat and fat is seasoned with spices, amongst which the most important one is paprika, as it is the one which gives the iberico chorizo its characteristic flavour and red colour. Depending on the fabricant’s preferences the paprika used can be sweet or spicy; at Jabugo; it is more common to find a less spiced chorizo to allow for the exceptional taste of the raw material to stand out. Nevertheless, we also find in the region the “Jabuguito”, typical from the area as its name shows, which is a smaller version of chorizo, less cured and stronger in spiced paprika; an exceptional ingredient for cooking.
At Juan Pedro Domecq, the chorizo marinade is still done following traditional recipes, which were originated when the slaughter was still a family business, which took place at home. They were a huge success at the time, and still are now.
Once we find the perfect seasoning combination, the mixture is introduced in an artificial intestine to start the curing process. This process is developed in natural curing cellars during a 3 to 5 month period. During the process the iberico chorizo will lose a significant part of its weight, in the case of 100% iberico chorizo up to 30 to 40%, which allows for its flavour to concentrate even further. Our team will visit the chorizo drying room every week once past the first 3 months to ensure the product is packed at its optimal curing point. Once conveniently dried the iberico chorizo is vacuum packed, with an approximate shelf-life of a year.
As we mentioned at the beginning of the article, this product which is so typical of the Spanish gastronomy has turned into one of the greatest ambassadors of the Spanish cuisine, always next to bellota 100% iberico ham of course. Its more economic price and its particular taste, facilitate its entrance, as well as its important value as condiment in many dishes of Spanish gastronomy. No Spanish restaurant abroad has a complete menu without having iberico chorizo somewhere in its kitchen, and not only that, we will also find that many great chefs value its potential in their creations. For example we will find plates such as Pasta with chorizo andmusselsof Spanish chef in LondonJosé Pizarro or the Velouté of whitebeans with chorizo and langoustinesof Chef Phil Carnegie or theIcelandic codwith avocado and, ofChefAgnarSverrisson.
Iberico chorizo is without a doubt the best well known cold meat coming from the iberico pig, not only in Spain but also worldwide. It is a cold meat made out of lean meat from the iberico pig as well as carefully selected fat from the same animal. The first step in its production is to mix the meat with the fat and to mince them thoroughly. Once minced themixture is seasoned. In the case of the 100% iberico pig the amount of fat included in the chorizo is significantly lower than in the case of mixed iberico pigs thanks to the high oleic richness of the 100% iberico meat, which allows for the mixture to get the required texture and taste with a much lesser quantity of fat.
The mixture of iberico meat and fat is seasoned with spices, amongst which the most important one is paprika, as it is the one which gives the iberico chorizo its characteristic flavour and red colour. Depending on the fabricant’s preferences the paprika used can be sweet or spicy; at Jabugo; it is more common to find a less spiced chorizo to allow for the exceptional taste of the raw material to stand out. Nevertheless, we also find in the region the “Jabuguito”, typical from the area as its name shows, which is a smaller version of chorizo, less cured and stronger in spiced paprika; an exceptional ingredient for cooking.
At Juan Pedro Domecq, the chorizo marinade is still done following traditional recipes, which were originated when the slaughter was still a family business, which took place at home. They were a huge success at the time, and still are now.
Once we find the perfect seasoning combination, the mixture is introduced in an artificial intestine to start the curing process. This process is developed in natural curing cellars during a 3 to 5 month period. During the process the iberico chorizo will lose a significant part of its weight, in the case of 100% iberico chorizo up to 30 to 40%, which allows for its flavour to concentrate even further. Our team will visit the chorizo drying room every week once past the first 3 months to ensure the product is packed at its optimal curing point. Once conveniently dried the iberico chorizo is vacuum packed, with an approximate shelf-life of a year.
As we mentioned at the beginning of the article, this product which is so typical of the Spanish gastronomy has turned into one of the greatest ambassadors of the Spanish cuisine, always next to bellota 100% iberico ham of course. Its more economic price and its particular taste, facilitate its entrance, as well as its important value as condiment in many dishes of Spanish gastronomy. No Spanish restaurant abroad has a complete menu without having iberico chorizo somewhere in its kitchen, and not only that, we will also find that many great chefs value its potential in their creations. For example we will find plates such as Pasta with chorizo andmusselsof Spanish chef in LondonJosé Pizarro or the Velouté of whitebeans with chorizo and langoustinesof Chef Phil Carnegie or theIcelandic codwith avocado and, ofChefAgnarSverrisson.
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