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Meat from Spain and Portugal
Chilled pork and fat are minced, seasoned with salt, pimentón (paprika) and garlic, and rested cold before they are stuffed into natural pork casing. The sausages then cure for three to six weeks or more in cool, ventilated rooms, where lactic bacteria and cocci grow, the pH barely drops and the chorizo loses a quarter or more of its weight.
| Ground pork lean700 g | [gonzalez2021] |
| Pork fat300 g | [gonzalez2021] |
| Salt20 g per kg of meat | [gonzalez2021] |
| Pimentón (paprika)3 g per kg of meat | [gonzalez2021] |
| Garlic, raw and peeled5 g per kg of meat | [gonzalez2021][riojano] |
| Natural pork casing, about 40 mm across | [gonzalez2021][riojano] |
| Starter | No starter culture is added to Chorizo Riojano (González-Fandos et al. 2021). |
Total time across the recorded steps: 35 days – 36 days
What changes: Cold pork and fat are cut through the mincer plate
Chorizo Riojano requires meat with a pH below 6.3, not frozen, and a handling area no warmer than 12 °C. Output: minced lean and fat.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Chilled pork and fat are minced, seasoned with salt, pimentón (paprika) and garlic, and rested cold before they are stuffed into natural pork casing. The sausages then cure for three to six weeks or more in cool, ventilated rooms, where lactic bacteria and cocci grow, the pH barely drops and the chorizo loses a quarter or more of its weight. Made in 6 steps over 35 days – 36 days. The longest step, dry in curing rooms, takes at least 21 days (Single document 'Chorizo de Cantimpalos' 2007) and runs at 6–16 °C (Single document 'Chorizo de Cantimpalos' 2007). Salt is 2 % (Gonzalez-Fandos E 2021). Lactic acid bacteria and Micrococcaceae do most of the fermenting.
| Main step | at least 21 daysSet[cantimpalos][gonzalez2021] | Dry in curing rooms |
|---|---|---|
| Temperature | 6–16 °CSet[cantimpalos][gonzalez2021] | Dry in curing rooms |
| Salt | 2 %Reported[gonzalez2021] | Season with salt, pimentón and garlic |
| Acidity | pH 5.9Measured[gonzalez2021] | Mature cold |
Chorizo gets its colour and flavour from pimentón, and the protected styles cure cold, at 6–16 °C (Cantimpalos) or 16 °C or less (Riojano), and Chorizo Riojano adds no starter, sugar or nitrite. The pH stays near 5–6, so little acid forms.
Chorizo is eaten raw. EU rules treat a ready-to-eat food as unable to support Listeria when its water activity is 0.92 or less, or its pH is 5.0 or less with water activity 0.94 or less; in the Riojano study water activity fell below 0.92 by day 13 and to 0.86 by day 21, and inoculated Listeria fell by 1.24 log by day 21 but survived into the finished sausage. The authors say the process cannot fully remove it at the 4 log CFU/g they added, which is above the under 2 log CFU/g they give as normal for raw meat, and that Salmonella and Clostridium botulinum have also been found in dry-cured sausages, though sulfite-reducing clostridia were not detected in their own samples. The amounts here record that pilot-plant trial, with 2 % salt, no nitrite, chilled rooms and measured water activity, and no study we found covers a home batch. Curing, drying and smoking alone do not consistently kill Trichinella worms in pork (CDC). CDC tells people who are pregnant, 65 or older or have a weakened immune system to avoid unheated fermented or dry sausages, or to heat them until steaming hot. Chorizo Riojano caps nitrate at 100 ppm and nitrite at 20 ppm; EU law caps added nitrite in other cured sausages at 80 mg/kg since October 2025.
Hazards the sources name: Listeria monocytogenes (no growth at 4 °C in the first 6 days, then a 1.24 log fall by day 21; it survived into the finished sausage).
Every number is labelled with how it is known. How this atlas is made
Chorizo Riojano was registered as an EU protected geographical indication in 2010 and Chorizo de Cantimpalos in 2011.
