Iberian chorizo is one of the most iconic sausages in Spanish gastronomy, known for its intense flavor and unmistakable texture. At César Nieto, we craft this product in an artisanal way, following a traditional recipe that has been passed down through generations. Want to know how we do it? Here we explain how César Nieto’s Iberian chorizo is made and what makes it so special.
What is Iberian Chorizo?
Iberian chorizo is a cured sausage made from Iberian pork, a native breed of the Iberian Peninsula. This type of chorizo is distinguished by the use of high-quality lean meat and fat, which comes from pigs raised in dehesas (wooded pastures) and fed a natural diet, directly influencing the flavor and quality of the final product.
The traditional recipe of César Nieto uses top-quality ingredients, carefully selected to ensure a uniquely flavored sausage. The main ingredients of Iberian chorizo are:
- Lean and fatty cuts of Iberian pork, which give the chorizo a juicy flavor and tender texture. Iberian pork is known for its ability to infiltrate fat into the muscle, giving the meat a unique taste and texture.
- Paprika, which is responsible for the characteristic reddish color of the chorizo. Depending on whether sweet or spicy paprika is used, the flavor of the chorizo can range from mild to more intense.
- Garlic is another essential ingredient that gives Iberian chorizo its distinctive touch. In addition to garlic, other spices like oregano and black pepper are often added, complementing the flavor without overpowering the quality of the meat.
- Salt is a natural preservative that not only aids in the curing process but also enhances the flavors of the meat and spices.
The Process of Making Iberian Chorizo
The production of César Nieto’s Iberian chorizo follows a meticulous process, where every step is crucial to achieve a high-quality sausage. We follow an artisanal method that ensures the chorizo retains all its flavor and texture.
Selecting and Preparing the Meat
The first step is selecting the cuts of meat and fat from the Iberian pork. At César Nieto, we ensure that we choose the best parts, such as the loin and lean cuts, guaranteeing a balanced proportion of fat and meat for a juicy and flavorful sausage.
Once selected, the meat is chopped into thick pieces, ensuring it retains its natural texture throughout the curing process.
Seasoning the Meat
The chopped meat is seasoned with paprika, garlic, and selected spices. At this stage, it’s crucial that the ingredients are mixed evenly so that the flavor is distributed uniformly. The mixture is then left to rest for several hours to allow the flavors to meld.
Stuffing into Natural Casings
The next step is stuffing the mixture into natural casings, a detail that makes a difference in the final texture of the chorizo. Natural casings allow the sausage to breathe during the curing process, promoting uniform maturation.
Curing
The Iberian chorizo is hung in natural drying rooms, where it undergoes a curing process that can last between 3 and 6 months, depending on the size and curing conditions. During this time, the sausage loses moisture and concentrates its flavors. At César Nieto, we use traditional drying rooms where temperature and humidity control are essential to ensure optimal curing.
Inspection and Packaging
Once the Iberian chorizo has reached the appropriate curing point, it is carefully inspected to ensure it meets our quality standards. Finally, it is packaged for distribution, always maintaining the freshness and flavor that characterize our products.
What Makes César Nieto’s Iberian Chorizo Special?
Iberian chorizo is much more than just a sausage; it is the result of a careful process where each step is essential to achieve a final product of the highest quality. At César Nieto, we take pride in offering an Iberian chorizo made from acorn-fed Iberian pork, following a traditional recipe that preserves all the flavor and essence of this highly valued product in Spanish cuisine.
Meat Quality
At César Nieto, we work exclusively with acorn-fed Iberian pork, which guarantees that our products have an unmatched flavor. Iberian pork is renowned for its fat infiltration, giving it exceptional juiciness and taste.
Artisanal Process
Our Iberian chorizo is made following an artisanal process that respects traditions while incorporating the necessary technological advancements to ensure food safety and product excellence.
Thus, if you want to enjoy the best Iberian chorizo, we invite you to explore our César Nieto store. Enjoy a sausage made with passion and dedication, straight from our dehesas to your table.
