Chorizo de Pamplona

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Chorizo de Pamplona

Chorizo de Pamplona is a sausage that is typical in the cuisine of the Navarre region of Spain It is prepared with equal parts of finely-chopped beef and pork and significant amounts of a strong smoked paprika, pork fat and[1] a natural or plastic casing which is designated to have a minimum size of forty millimeters in diameter. The red-orange coloration is due to the addition of paprika, which is abundant in Navarre. Despite its local name, it is a very common type of sausage in delicatessens around the Spanish territory. It is also produced and sold in Pamplona, Spain.[2]

Characteristics[edit]

Chorizo de Pamplona is a fermented, cured and dried sausage,[1][3] and its texture is typically dry.[4] It has been described as having similar qualities to that of pepperoni sausage. Its flavor has been described as tangy, salty, and as having a slight bitterness derived from the pimentón (Spanish smoked paprika) used in its preparation.[5]

See also[edit]

References[edit]

  1. ^ a b Sausage (in German). DK Publishing. 2012. p. 68. ISBN 978-1-4654-0092-5. Retrieved March 19, 2015. 
  2. ^ Facaros, D.; Pauls, M. (2008). Bilbao and the Basque Lands. CADOGAN GUIDES. Cadogan Guides. p. 213. ISBN 978-1-86011-400-7. 
  3. ^ Toldr?, F. (2010). Handbook of Meat Processing. Wiley. p. 213. ISBN 978-0-8138-2096-5. 
  4. ^ Goldstein, J.; Beisch, L. (2013). Tapas: Sensational Small Plates From Spain. Chronicle Books LLC. p. 24. ISBN 978-1-4521-2667-8. 
  5. ^ Birdsall, John (April 25, 2007). "A Spanish Sandwich". East Bay Express. Retrieved March 19, 2015. 

Further reading[edit]