- Like many European countries, it was the Romans that actually brought the art of making sausages to Spain. And then, with time, it actually became the chorizo that we know today.
- We traveled to the region of Andalusia to see how chorizo Ibérico is made, which is finest variety, made from a special breed of pigs.
- We visited Jamones Lazo, a company that makes from 7,000 to 8,000 kilograms of chorizos per year, and Productos de la Sierra, a shop in Seville, to try three different varieties of chorizo.
- Visit Insider's homepage for more stories.
Following is a transcript of the video.
Claudia Romeo: Hola, from Sevilla, in Spain. Today we're going to find out all about chorizo. So, like many European countries, it was the Romans that actually brought the art of making sausages to Spain. And then, with time, it actually became the chorizo that we know today. And, actually, there is thousands of varieties within the whole country of Spain. So what we're gonna do today is see how chorizo Ibérico is made, which is a local variety here in Seville, and also the finest variety because it's made from a special breed of pigs. Before seeing how it's made, how do locals like to eat their chorizo? Let's go and find out.
Vox Pops: With bread, with rolls, with a good wine. It gives meals more flavor. I like the spicy one a lot. A nice tapa of chorizo with a little bit of beer or a good wine, what better accompaniment? I like little bits of it with a beer as well.
Elio Sancho: Chorizo is really important in a dish that consists of scrambled eggs, potatoes, and chorizo. It can also be used in the famous cocido de garbanzos chickpea stew. It can also be used in whatever type of rice — but not paella!
Claudia: Chorizo can be either fresh or dry-cured, and apart from a standard base of lean pork and lean fat, there are some different varieties. You can get a chorizo blanco, which is made with black pepper; a sweet chorizo made with sweet or bittersweet paprika; or a spicy chorizo made with spicy paprika.
Elio: Pimentón is really important in chorizo because it gives it a red color and it gives it that smoky taste of paprika. It's very important to use really high-quality spices in the chorizo. Because if we use lower-quality spices, it follows that the taste of the chorizo will also be lower quality.
Claudia: The variety that is most enjoyed in Andalusia is the Iberian chorizo, called so because it comes from a special breed of pigs, the black Iberian pig, which roams freely in the region's sierra.
Elio: The Iberian variety of pig is best when it's fed with acorns because it's such an extensive type of farming. The more muscular the pig gets, the less fat it has. The meat on it and the fat it has left is of much better quality, and it has a taste that's completely different to other pigs.
Claudia: So, now it's time to see how chorizos are made. And to do that we are at Lazo, which is a company in Cortegana, in the province of Huelva. And, here, we're going to see the making of two different types of chorizos: the one with pimentón; and the one without.
Augusto Lahore: Chorizo has always been made because it's a piece in which you can use cuts of lean or finer meats of the pig. So, these slices, these little pieces — what used to happen is that they'd be cut, they'd be mixed with fat, other products would be added.
Claudia: Jamones Lazo makes from 7,000 to 8,000 kilograms of chorizos per year. The process starts with ground meat, which is mixed by hand with the seasoning: garlic, paprika, and salt. After the meat is ground, it has to rest for about 24 hours. And afterwards, it's placed into tripe. So, the process is all done by hand. Just the only machine is this one that actually pushes the meat into the tripe. And, then, the following step is to close the chorizo with a lace. All done by hand again.
Augusto: We use natural intestines, so the chorizo is smaller, usually 300 to 400 grams, sometimes up to 500, because we use natural intestines, like the salt and the paprika we use.
Claudia: So, after the chorizo is placed in tripe and is closed with a lace, it's important that it's pierced a few times to allow air into the meat; otherwise, it would just implode. And, actually, behind me, you can see. These chorizos are, like, 10 minutes old, but they have already different colors. So the ones that are at the very end, they're, like, one hour, a few hours old. And then we get gradually to the very, very new ones that were made five minutes ago. You see the air coming in and the chorizo starting to dry within minutes. You can also the little pockets of air, with the meat that starts come out and the chorizo starts to breathe.
Augusto: And after this, it spends a month in cool stores so it loses some of the water retained in the meat. This process cures the meat, and then it dries out a little more through natural curing in the same space we use for ham, in the cellar. And it's there that the curing process ends. They're given the taste and the flavor you can see.
Claudia: And now back to Seville, where it's finally time to try some chorizos!
We have here the one that is the sweet one, so without the spice; one that is milder; and then one that is supposed to be, like, the strongest. And also we have the actual pimentón. I want to give it a try. I'm not sure if I can yet handle it because I'm not a spice person, to be honest. But, you know, for the sake of discovery, and for the sake of the video, we are going to try. So let's start from the mild one. Here you go. This one is very good. I like that it is dry but not yet too dry. Like, sometimes when you have some dry sausages, even the very common Italian salami that myself as an Italian I'm used to, are too dry and too salty. That's the problem. This one was quite a big bite, but it wasn't salty at all. It was so flavorful and meaty. Okay, let's go for the mild spicy one. So, this one is a bit less dry, so as you can see it's a bit more meaty, and there you can see the fat that here is more shiny, in here. Start to get the traces on it. This one is so good. I love this fatty, fatty texture that it has, and all the oils from the fat. But the real test is coming. The real test is this one, which is - this one that is the spicy version. Let's have it. There is a bit more spice in there. I feel it, but it doesn't bother me, like, my mouth is not burning. It's nice, it adds flavor, so it's really a milder spice. And let's see, we have the source here, which is the actual . Let's try just a small bit, like, this much, because they're telling me from behind the scenes that this one's gonna be bad, so very bad. All right, all right, this one is spicy . And this one, I'll suggest, that you have it mixed with something else. Just don't eat pimentón like this off the plate. It's not good. It smells good. It smells smokey. It smells like it comes from actual peppers, which means that, at the end, when you put in the chorizo, you're gonna have a nice chorizo that has nice seasoning on there.
"traditional" - Google News
January 07, 2020 at 09:35PM
https://ift.tt/2R4skSk
How traditional Spanish chorizo is made - INSIDER
"traditional" - Google News
https://ift.tt/36u1SIt
Shoes Man Tutorial
Pos News Update
Meme Update
Korean Entertainment News
Japan News Update
Bagikan Berita Ini
0 Response to "How traditional Spanish chorizo is made - INSIDER"
Post a Comment