750 g of pork loin
250 g of fresh bacon
1/2 small onion
2 cloves of garlic
3 tablespoons of Calabrian hot pepper flakes
3 sprigs of rosemary
3/4 teaspoon of coriander in grain form
3/4 teaspoon of ground cumin
2 tablespoons of salt
1 tablespoon of sweet paprika
1/2 teaspoon of oregano
1 cinnamon stick
2 soup spoons of red wine vinegar
1 meter of tripe
2 1/2 liters of water
750 g of pork loin
250 g of fresh bacon
1/2 small onion
2 cloves of garlic
3 tablespoons of Calabrian hot pepper flakes
3 sprigs of rosemary
3/4 teaspoon of coriander in grain form
3/4 teaspoon of ground cumin
2 tablespoons of salt
1 tablespoon of sweet paprika
1/2 teaspoon of oregano
1 cinnamon stick
2 soup spoons of red wine vinegar
1 meter of tripe
2 1/2 liters of water
Grind the fresh bacon through a fine meat grinder
Grind the pork loin with onion and garlic
Add remaining ingredients and mix well
Stuff the tripe and tie to obtain 8 links of about 12 cm
Hang it to dry in a cool place or place on the refrigerator grid, turning occasionally, for 12 to 24 hours
Place water in a pot and let it boil
Reduce heat and add links, cook slowly for 15 minutes
Drain well
Dry the links
To serve, fry in equal parts of oil and butter until golden brown on all sides
Serves 8 chorizo-style links.
