5 to 6 kilograms of pork meat
6 heads of garlic
500 grams of sweet paprika
150 grams of hot paprika
coarse salt
white wine
black pepper
5 to 6 kilograms of pork meat
6 heads of garlic
500 grams of sweet paprika
150 grams of hot paprika
coarse salt
white wine
black pepper
Cut the pork into small pieces
Mash the meat with coarse salt to taste and let it rest for a day
The next day, season the meat with paprika, garlic, and black pepper as needed
Cover the meat with two parts white wine and one part water, and every day stir the meat and add more liquid as it absorbs or evaporates
After 8 to 10 days, fill the casings, tightening them well and poking holes for air release, then tie them up
The sausages should be in a smokehouse for about 15 days, with strong heat for the first few days and gentle heat for the remaining 12 days
Once this time has passed, store the chorizos in glazed ceramic pots, covering them with good olive oil
