How Traditional Spanish Chorizo Is Made | Regional Eats

Claudia Romeo: Hola,
from Sevilla, in Spain. Today we’re going to find
out all about chorizo. So, like many European
countries, it was the Romans that actually brought the art
of making sausages to Spain. And then, with time, it actually became the chorizo that we know today. And, actually, there is
thousands of varieties within the whole country of Spain. So what we’re gonna do today is see how chorizo Ibérico is made, which is a local variety here in Seville, and also the finest variety because it’s made from
a special breed of pigs. Before seeing how it’s made, how do locals like to eat their chorizo? Let’s go and find out. Claudia: Chorizo can be
either fresh or dry-cured, and apart from a standard base
of lean pork and lean fat, there are some different varieties. You can get a chorizo blanco, which is made with black pepper; a sweet chorizo made with
sweet or bittersweet paprika; or a spicy chorizo made
with spicy paprika. Claudia: The variety that
is most enjoyed in Andalusia is the Iberian chorizo, called so because it comes
from a special breed of pigs, the black Iberian pig, which roams freely in the region’s sierra. Claudia: So, now it’s time
to see how chorizos are made. And to do that we are at Lazo, which is a company in Cortegana,
in the province of Huelva. And, here, we’re going to see the making of two different types of
chorizos: the one with pimentón; and the one without. Claudia: Jamones Lazo makes
from 7,000 to 8,000 kilograms of chorizos per year. The process starts with ground meat, which is mixed by hand with the seasoning: garlic, paprika, and salt. After the meat is ground, it has to rest for about 24 hours. And afterwards, it’s placed into tripe. So, the process is all done by hand. Just the only machine is this one that actually pushes
the meat into the tripe. And, then, the following step is to close the chorizo with a
lace. All done by hand again. Claudia: So, after the
chorizo is placed in tripe and is closed with a lace, it’s important that it’s pierced a few times to allow air into the meat; otherwise, it would just implode. And, actually, behind me, you can see. These chorizos are, like, 10 minutes old, but they have already different colors. So the ones that are at the very end, they’re, like, one hour, a few hours old. And then we get gradually to the very, very new ones that
were made five minutes ago. You see the air coming in and the chorizo starting
to dry within minutes. You can also the little pockets of air, with the meat that starts come out and the chorizo starts to breathe. Claudia: And now back to Seville, where it’s finally time
to try some chorizos! We have here the one
that is the sweet one, so without the spice; one that is milder; and then one that is supposed
to be, like, the strongest. And also we have the actual pimentón. I want to give it a try. I’m not sure if I can yet handle it because I’m not a spice
person, to be honest. But, you know, for the sake of discovery, and for the sake of the video, we are going to try. So let’s start from the
mild one. Here you go. This one is very good. I like that it is dry but not yet too dry. Like, sometimes when you
have some dry sausages, even the very common Italian salami that myself as an Italian I’m used to, are too dry and too salty. That’s the problem. This one was quite a big bite, but it wasn’t salty at all. It was so flavorful and meaty. Okay, let’s go for the mild spicy one. So, this one is a bit less dry, so as you can see it’s a bit more meaty, and there you can see the fat that here is more shiny, in here. Start to get the traces on it. This one is so good. I love this fatty, fatty
texture that it has, and all the oils from the fat. But the real test is coming. The real test is this one, which is – this one that
is the spicy version. Let’s have it. There is a bit more spice in there. I feel it, but it doesn’t bother me, like, my mouth is not burning. It’s nice, it adds flavor, so it’s really a milder spice. And let’s see, we have the source here, which is the actual (laughs). Let’s try just a small
bit, like, this much, because they’re telling me from behind the scenes that
this one’s gonna be bad, so very bad. All right, all right, this
one is spicy (laughs). And this one, I’ll suggest, that you have it mixed
with something else. Just don’t eat pimentón
like this off the plate. It’s not good. It smells good. It smells smokey. It smells like it comes
from actual peppers, which means that, at the end, when you put in the chorizo, you’re gonna have a nice chorizo that has nice seasoning on there.

100 thoughts on “How Traditional Spanish Chorizo Is Made | Regional Eats

  1. Is fuet the same process or is just the Catalan variety? My niece loves her fuet.

    P.s She just won a Jamon as well. Felices Reyes!!!

  2. Why no paella? i make paella with Chorizo from costco all the time! amazing flavour from the rendered fat, nice colouring for the rice, and the fat makes crisping the bottom easier!

  3. I hope she actually likes Chorizo?
    Edit: Oh… there we go "She not a spice person to be honeeesttt!"… this woman -_-

  4. Latinomexican, making this type food in many ways is good. You should try it out my fellow good hearted Americans. Laters marijuana kush is good.

  5. Chorizo is very nice and some Italian and French varieties are also great but the best sausage in the world is made in Greece, they call it village sausage.

  6. happy 2020! Trying to find an easy way to dry cure a SKINLESS salami… would you have ideas of containers to share?

  7. Can anyone tell me about white mold on it? Also it develops on regular saliamis or sausages in my fridge. is it ok to eat or not? Thanks kind stranger!

  8. I live in the United States in California…. In the last few years we have been getting Spanish Chorizo but 99% of the time if you ask for Chorizo your will get Mexican Chorizo which is completely different…… Most Mexican Chorizo is of very poor quality unless you are lucky enough to find "home Made". The Spanish Chorizo seems very similar to Portuguese Linguica… Maybe a cross between Italian Salami and Linguica???

  9. I don't think women should be in food review shows… And here's a clear and great example, omg it's a bit too spicy.

  10. JAJAJAJA!!!Llama al salchichón, chorizo blanco!!Soy andaluz, de Málaga, y en Andalucía hay buen pescado, buen aceite, muy buena confitería y pastelería, incluso buenos quesos.Pero a mi parecer, las mejores carnes están de Andalucía para arriba y por ello, los mejores productos cárnicos curados. Suelo adquirir salchichón y chorizo ibérico cular, y siempre lo hago de tiendas online con tienda física por el centro o norte de España. Y esta muchacha se va a Sevilla o Huelva. No quiero menospreciar los productos de las empresas que aparecen en el video, seguro que son de muy buena calidad, pero solo hay que ver el cartel del negocio que sale en el video 5:48 que expone que vende productos de Andalucía y Extremadura, ya que si dice que solo vende producto de Andalucía, no vendería ni la mitad.

  11. No wonder so many people have trichinosis. Not to much of a problem in most cases as long as it is just in the muscle tissue. In the brain a heavy infestation can be a big problem.

  12. This girl is amazing…she is so cute and dedicated…and that accent….reminds me of my ex girlfriend which was from the Amalfi region of Italy 🙁

  13. 333 years of colonization by spain, to this day, we love chorizo in our country. we eat it with rice. i mean we eat probably any food with rice 😂 even noodles. lol and we also speak a spanish based creole language in our city despite being in asia. so im probably one of the few non spanish/latino who understood this video without having to read the subtitles 😂 no one probably cares about this but i'll say it anyway lol

  14. Spain, Mexico, Japan, and most all of Asia, is where the best food in the world comes from oh wait and Texas,! 🙂

  15. Is Spain Spanish to Mexican Spanish as British English is to American English? Like, does the Spain accent have the same kind of prestige as a British accent has to Americans?

  16. Could you put captions on for the host, even i a native British English speaker cannot understand her half the time because her accent is so strong

  17. I've eaten chorizos in every Latin American country bar none, as well as in Spain and Portugal, and I can categorically state that the best chorizo comes from the south of Spain, with the Portuguese varieties running neck and neck with it. The Latin American equivalents just don't compare, which explains why Spanish chorizos are imported into every Latin American country (as well as the US and Canada) and not so much the other way around. You just can't mess with the original authentic stuff. Disclaimer: I'm not Spanish. I should also add that having traveled widely in Spain and Portugal, not all chorizos in these countries are alike.

  18. Wait…you are saying the Romans brought the chorizo…from where??? The Romans stoled and used everything they touched…

  19. 1:15 I always thought that eating "scrambled eggs🥚 with chorizo and potatoes🥔" mixed in was a Mexican thing! But, instead of calling "potatoes", "patatas", in Mexico, they are called "papas".

  20. Read Matthew 25:31~46 and obey it, our eternal destiny depends upon our obedience or disobedience to this scripture. 🕊

  21. Excuse me but in the episode “Iberian Ham” you said this was Santa Lucia and now you show the same pigs and the same people speaking and you are suddenly in Sevilla?!?

  22. I am Mexican-American. I love Mexican chorizo but the one I had in Spain blew my mind. It’s not spicy at all for Mexican standards but it is better tasting in my opinion. It pairs perfect with beer. Also the Spanish make you feel at home from day one the man at the tapas bar where I had chorizo first kept giving me different kinds and said "They’re all free just pay for the beer”. To add to that my beer had alrdy came with complimentary tapa called patatas bravas also unbelievably delicious.

  23. I am curious as to how the plant's workers are allowed to handle and mix the sausage ingredients by hand without gloves nor any other type of cross-contamination protection for the meat during the various stages of making the sausage. Spain is a modern country, therefore it also really puzzles me as to why the meat industry does not use modern sterilized processing machinery from start to finish.

    Chorizo sold here in the United States mostly comes from Mexico with a small amount imported from Central American countries, but all imported meats/foods must pass the USDA acceptable food codes. These Chorizo sausages are expected to be spicey, which actually means both spiced pepper heat of various degrees, depending on the product name brand, as well as other spiced ingredients added to enhance the taste of the meat itself.

  24. "Tripa" doesn't translate into "tripe." That's a false cognate. The accurate translation is "gut" but that is unappetizing, so we say "natural sausage casing."

  25. Turkish cuisine is famous around the world for its sucuk (soo-JOOK'), the name of a variety of spicy beef sausages found in Turkey, the Balkans, the Middle East and into central Asia. Like its name in Turkish, this sometimes spicy sausage is called similar names in neighboring countries.

  26. The word "sausage" was first used in English in the mid-15th century, spelled "sawsyge".[1] This word came from Old North French saussiche (Modern French saucisse)".[1] The French word came from Vulgar Latin salsica (sausage), from salsicus (seasoned with salt

  27. In Bologna, Italy, you can find a special type of sausage called Mortadella, or Italian bologna. The country produces over three billion pounds of the Renaissance-era sausage each year. yum yum

  28. Back in the mid 1970's I was low on funds and needed to feed me and my cat. I got hte cat a can of food and for myself the only thing in the store that looked like meat that I could afford was Chorizo, which I bought. As the cat was happily scarfing her food, I threw that Charezo into a hit frying pan and when I slit the sides, that thing oozed out into something that looked like ground up hog lips and ears and greese. I did not discern any meat like the chuncks you see in this video and that night I went to bed without any dinner. After watching this I think my mistake was the frying pan. I think you have to eat this cold.

  29. Living in North America, almost all the spanish we hear is from Mexico and Latino countries. Listening to the spanish speakers in this video, it's surprising, even to someone like me who doesn't speak spanish, how different Continental spanish sounds, compared to the spanish heard in the Americas.

  30. I can’t find Spanish chorizo at all in Idaho. It breaks my heart. The only chorizo I ever find is this nasty, goopy, gelatinous stuff that tastes awful and is made from pig by products. If I need a chorizo substitute I have to buy andouille sausage and use some garlic and smoky paprika to try to match the flavor.

  31. Oh, her again. she didn't like some ingredients in the Worchestershire sauce, she says they poke holes in the sausages to let in air.,ha

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