Pork meat, shoulder and belly
Salt and pepper to taste
Minced garlic
1 bay leaf
White wine
Pork meat, shoulder and belly
Salt and pepper to taste
Minced garlic
1 bay leaf
White wine
Chop the pork into small pieces by hand and finely chop the belly
Combine everything in a clay pot and season with minced garlic, salt, black pepper, paprika, and ground cumin, as well as white wine
Let it rest for three days, stirring occasionally
After this time, fill a narrow pork intestine, about 15 cm long
Tie it securely and smoke it over low heat for three or four days
Once done, these chouriços are ready to eat
This type of chourico is excellent when cooked in aguardente.
