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Meat from Spain
Chorizo Riojano is a horseshoe-shaped paprika chorizo from La Rioja made without additives, sugar or nitrite. The minced pork and fat are seasoned with salt, garlic and paprika, rested cold for 12 to 24 hours, stuffed into pig intestine and aged at 16 °C or less. In a study that followed the traditional method, the sausage dried for about 21 days to a water activity of 0.86.
| Ground lean pork700 g | [gonzalezfandos2021] |
| Pork fat300 g | [gonzalezfandos2021] |
| Sodium chloride20 g | [gonzalezfandos2021] |
| Garlic5 g | Raw, fresh and peeled under the specification[gonzalezfandos2021][eu-riojano-2009] |
| Paprika3 g | Extra category; cayenne for the spicy chorizo[gonzalezfandos2021][eu-riojano-2009] |
| Natural pig intestine casing | 40 mm in the study[gonzalezfandos2021][eu-riojano-2009] |
| Starter | No starter cultures, sugars or nitrites are added (González-Fandos et al. 2021). |
Total time across the recorded steps: 28 days – 35 days
What changes: Chilled lean pork and fat are 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 Riojano is a horseshoe-shaped paprika chorizo from La Rioja made without additives, sugar or nitrite. The minced pork and fat are seasoned with salt, garlic and paprika, rested cold for 12 to 24 hours, stuffed into pig intestine and aged at 16 °C or less. In a study that followed the traditional method, the sausage dried for about 21 days to a water activity of 0.86. Made in 6 steps over 28 days – 35 days. The longest step, age and dry in ventilated rooms, takes 21–28 days (González-Fandos E 2021) and runs at up to 16 °C (Single document 2007). Salt is 2 % (González-Fandos E 2021). Lactic acid bacteria and Micrococcaceae do most of the fermenting.
| Main step | 21–28 daysReported[gonzalezfandos2021] | Age and dry in ventilated rooms |
|---|---|---|
| Temperature | up to 16 °CSet[eu-riojano-2009][gonzalezfandos2021] | Age and dry in ventilated rooms |
| Salt | 2 %Reported[gonzalezfandos2021] | Mix with salt, garlic and paprika and knead under vacuum |
| Acidity | pH 5.7–5.8Measured[gonzalezfandos2021] | Age and dry in ventilated rooms |
Chorizo Riojano has no sugar, nitrite or starter culture and in the study it started cold at 4 °C, so the pH barely fell; drying brought the water activity down to 0.86. Many other chorizos are fermented warm with added sugar.
Chorizo Riojano is eaten uncooked, and without sugar or nitrite the cold start and drying are the main hurdles against pathogens. In a pilot-plant challenge study, Listeria monocytogenes did not grow at 4 °C and fell as the water activity dropped below 0.92 by day 13 and to 0.86 by day 21, but it 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 they stress limiting contamination in the meat, ingredients and equipment. They add 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 recipe here records that controlled trial, with 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.
Hazards the sources name: Listeria monocytogenes (in an inoculated batch it did not grow and fell by 1.24 log units by day 21, but it survived into the finished sausage).
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 Regulation (EU) No 249/2010 of 24 March 2010. The specification ties it to the pig slaughters (matanzas or moragas) that began in La Rioja with the cold weather, when chorizo had to last until the autumn grape harvest.
