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Meat from Spain
Chorizo de Cantimpalos is a paprika chorizo from the Segovia highlands. Fresh fatty pork is minced with salt and paprika, and sometimes garlic and oregano, rested cold for 12 to 36 hours, stuffed and cured at 6 to 16 °C for at least 21 to 40 days depending on the format. Over 40 % of the curing must happen in natural curing houses. A whitish mould covers the achorizado and cular formats.
| Fresh fatty pork | From white-breed fatty pigs fed at least 75 % barley, wheat and rye in their last three months[eu-cantimpalos-2010] |
| Salt | [eu-cantimpalos-2010] |
| Paprika (pimentón) | [eu-cantimpalos-2010] |
| Garlic and oregano | Optional[eu-cantimpalos-2010] |
| Casing | Pig gut for the cular format[eu-cantimpalos-2010] |
| Starter | The single document says that while the mixed meat rests before stuffing, a bacterial flora settles in it and lowers the pH, which helps the later drying. |
Total time across the recorded steps: 22 days – 23 days
What changes: Cold fatty pork is trimmed and minced
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
Chorizo de Cantimpalos is a paprika chorizo from the Segovia highlands. Fresh fatty pork is minced with salt and paprika, and sometimes garlic and oregano, rested cold for 12 to 36 hours, stuffed and cured at 6 to 16 °C for at least 21 to 40 days depending on the format. Over 40 % of the curing must happen in natural curing houses. A whitish mould covers the achorizado and cular formats. Made in 4 steps over 22 days – 23 days. The longest step, mature and dry in curing houses, takes at least 21 days (Single document 2007) and runs at 6–16 °C (Single document 2007). Surface moulds of Penicillium subgenus Penicillium, mainly P. commune and P. olsonii does most of the fermenting.
| Main step | at least 21 daysSet[eu-cantimpalos-2010] | Mature and dry in curing houses |
|---|---|---|
| Temperature | 6–16 °CSet[eu-cantimpalos-2010] | Mature and dry in curing houses |
| Acidity | pH 5–6Set[eu-cantimpalos-2010] | Mature and dry in curing houses |
Cantimpalos must spend over 40 % of its curing in natural curing houses in the cold Segovia highlands, and its achorizado and cular formats carry a white surface mould. Chorizo Riojano is made without sugar or nitrite.
The specification fixes a final pH of 5.0 to 6.0 and 20 to 40 % moisture. Some natural surface moulds (Penicillium commune) can make cyclopiazonic acid; a study suggested non-toxic P. olsonii strains as possible surface starters. This is raw pork eaten without cooking. Curing and drying 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.
Hazards the sources name: Penicillium commune isolates from the surface all produced cyclopiazonic acid, a mycotoxin.
Every number is labelled with how it is known. How this atlas is made
The name was entered in the EU register as a PGI by Commission Implementing Regulation (EU) No 533/2011 of 31 May 2011, published on 1 June 2011. The specification credits the area with at least 50 years of sausage making and an average yearly temperature below 12 °C.
