Chorizo de Cantimpalos is a protected geographical indication (PGI) of chorizo produced in the province of Segovia, Spain.
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Chorizo began to be produced on an industrial basis in the area of Cantimpalos c. 1900, with instances of exports (including to Mexico) dating to 1928.[1]
The PGI jurisdiction, created in 2008,[2] spans 75 municipalities of the province of Segovia,[3] with factories located in Villacastín, La Lastrilla, La Losa, Bernuy de Porreros, Cantimpalos, Valseca, Carbonero el Mayor and Tabanera la Luenga.[4] The embutido is typically made of 70% pork lean parts; 26% pork fat; 2% salt; 2% smoked paprika, garlic, and oregano; and it is presented in three formats: sarta, achorizado, and cular.[3][5]
References
edit- ^ Domínguez, Jesús (11 June 2022). "Cantimpalos: un chorizo que da sabor a siglos de historia". El Norte de Castilla. Grupo Vocento.
- ^ "Chorizo de Cantimpalos, en tierras segovianas". 20minutos.es. 21 November 2013.
- ^ a b "Denominaciones de Origen y de Calidad Diferenciada" (PDF). Distribución y Consumo. 124. Mercasa. 2008. ISSN 1132-0176.
- ^ Martínez Fernández, Luis Carlos (2015). "Tendencias y perspectivas de desarrollo rural en la provincia de Segovia: oportunidades y límites". Anales de Geografía. 35 (1). Madrid: Ediciones Complutense: 47. doi:10.5209/rev_AGUC.2015.v35.n1.48963. ISSN 0211-9803.
- ^ Martínez Fernández 2015, p. 47.
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