Chorizo de Pamplona is a sausage that is typical in the cuisine of the Navarre region of Spain. It is prepared with equal parts of finely chopped beef and pork and significant amounts of a strong smoked paprika, pork fat and[1] a natural or plastic casing which is designated to have a minimum size of forty millimeters in diameter. The red-orange coloration is due to the addition of paprika, which is abundant in Navarre. It differs from most other chorizos due to its thickness and more finely ground meat. Despite its local name, it is a very common type of sausage in delicatessens around the Spanish territory. It is also produced and sold in Pamplona, Spain.[2]
Characteristics
editChorizo de Pamplona is a fermented, cured and dried sausage,[1][3] and its texture is typically dry.[4] It has been described as having similar qualities to that of pepperoni sausage.[citation needed] Its flavor has been described as tangy, salty, and as having a slight bitterness derived from the pimentón (Spanish smoked paprika) used in its preparation.[5]
See also
edit
References
edit- ^ a b Sausage (in German). DK Publishing. 2012. p. 68. ISBN 978-1-4654-0092-5. Retrieved March 19, 2015.
- ^ Facaros, D.; Pauls, M. (2008). Bilbao and the Basque Lands. CADOGAN GUIDES. Cadogan Guides. p. 213. ISBN 978-1-86011-400-7.
- ^ Toldr?, F. (2010). Handbook of Meat Processing. Wiley. p. 213. ISBN 978-0-8138-2096-5.
- ^ Goldstein, J.; Beisch, L. (2013). Tapas: Sensational Small Plates From Spain. Chronicle Books LLC. p. 24. ISBN 978-1-4521-2667-8.
- ^ Birdsall, John (April 25, 2007). "A Spanish Sandwich". East Bay Express. Retrieved March 19, 2015.
Further reading
edit- Mehta, B.M.; Kamal-Eldin, A.; Iwanski, R.Z. (2012). Fermentation: Effects on Food Properties. Chemical & Functional Properties of Food Components. Taylor & Francis. pp. 324–325. ISBN 978-1-4398-5334-4.