Aquí encontrarás toda la información necesaria para conocer todos los productos que ofrecemos en mentta y poder elegir como un auténtico experto.
¿Do you know the best Spanish cured meats? Take note - mentta Blog |
Chorizo is a typical cured sausage from Spanish cuisine, mainly made of minced pork meat, bacon, and spices, with paprika being one of the key ingredients that gives it its characteristic red color and smoky flavor. It comes in various varieties, which can be fresh or cured, and is used in a wide range of dishes, from tapas to stews. Its richness in proteins and its content of fats and minerals make it an energetic food, but its consumption should be moderate due to its high amount of saturated fat.
Buy chorizo online in our Marketplace
Chorizo is an energetic food, but its consumption should be moderate due to its content of fats and sodium.
It is a source of proteins, necessary for muscle repair and the proper functioning of the immune system. Additionally, it provides iron, a fundamental mineral for the creation of red blood cells. B-complex vitamins are also present in this food, essential for the nervous system and energy production.
There are numerous varieties of chorizo in Spain, depending on their preparation or origin, but the main ones are:
Chorizo blanco and chorizo ibérico: There is a big difference between white chorizo and red chorizo. The former comes from white or Serrano pork, and the latter comes from Iberian pork. There is a significant difference in quality between the two, with Iberian ham being the best by excellence.
Chorizo dulce and chorizo picante: As we already know, chorizo is a sausage made with red paprika. The main difference between sweet chorizo and spicy chorizo is precisely paprika, which can be sweet, bittersweet, or spicy.
Chorizo curado or chorizo fresco: The main difference between the two lies in the curing process. Chorizos that have gone through this process can be eaten "raw", however fresh chorizo needs to be cooked beforehand.
The production of chorizo is a process that involves several steps. Starting with the selection of pork meat, which is minced. Next, it is necessary to season the pork with paprika, salt, garlic, and sometimes cumin and oregano. After the seasoning process comes the stuffing phase. The meat with spices is introduced into clean casings (natural or artificial).
Finally, the curing process, where the pork is hung in a cool place for a period of time (days or weeks
