Chorizo and Chouriço de Carne: Varieties, Composition, Manufacturing Process and Shelf Life

Villalobos-Delgado L.H.; Caro I.; Salvá B.K.; Esteves A.; Ramos-Delgado D.D.; Soto S.; Cabeza-Herrera E.A.; González-Tenorio R.; Mateo J. · Pork: Meat Quality and Processed Meat Products (2021) · DOI: 10.1201/9780429324031-5

Resumen

The basic process for preparing chorizo, chourico or chorizo-like sausages consists of mincing pork and pork back fat, which are then mixed with salt and the characteristic recipe of species and condiments, and occasionally other allowed ingredients, with the sausage batter stuffed into natural or artificial casings. Fresh/semidried chorizos are slightly air-dried, for a time period ranging from a few hours to a few days, usually at a cool temperature, before being commercialized and can be subject to further drying during storage. Fresh sausages are sold raw, refrigerated or frozen, and need to be cooked before consumption. In general, fresh/semidried chorizo is manufactured with meat, pork fat and non-meat ingredients such as salt, spices and condiments as well as other allowed ingredients. Pork is the preferred meat, however, beef, lamb, poultry or even game are used in some specialties. Annatto seeds or carmine generally provide the typical red colour of other Latin American chorizo varieties.

Instituciones: Universidad Nacional Mayor de San Marcos; Universidad Nacional Agraria La Molina