Spanish Chorizo - The Production of Chorizo, Step by Step.
The period from late fall through early spring is called the montanera, or acorn season, when pigs feed on the acorns of these trees, each eating about 22 to 26 pounds of acorns a day. The Iberian pig, which descends from the wild boar of southern Europe, is not a handsome specimen. It has drooping ears, a long snout, thin legs and dark hair. But its meat has a dense striping of fat and intense flavor, which produces the most sought-after cured hams in Spain.
Date: Monday 17, 2008
Heating things up with spanish chorizo
If you’ve ever experimented with chorizo, the pork sausage cured with paprika and garlic, you know how persuasive its full aroma and deep clinging heat can be. You might have sliced it up and stirred it into paella, chopped it into little cubes that were swept up into an omelet or infused it in stew [...]
Date: Thursday 13, 2008
Spanish Chorizo Enters the US Market
No slaughterhouses in Spain have won approval from American authorities. Like other Spanish companies that export pork products to the United States, Palacios must import the pork from approved slaughterhouses in other European countries. Their pork comes from Denmark, and is cured using the Spanish method.
Because of the strict standards, Palacios is just one of [...]