Chorizo de Lacaune

Ingrédients(pour 50g thinly sliced chorizo per serving)

• 300g Lean pork shoulder (Porc de Lacaune, trimmed of visible fat)
• 30g Pork back fat (Finely diced, use minimally for texture)
• 1 tablespoon Smoked paprika (Pimenton doux)
• 1 teaspoon Espelette pepper (Piment d'Espelette)
• 2 Garlic cloves (Finely minced)
• 1.5 teaspoons Sea salt (Sel de mer)
• 1/2 teaspoon Black pepper (Freshly ground)
• 1/4 teaspoon Curing salt (optional) (For safety in air-drying) - facultatif
• 1 meter Natural sausage casing (Rinsed and soaked)
• 1 tablespoon Red wine (Optional, for depth of flavor) - facultatif

Instructions

1. 1

   Chill the pork shoulder and back fat in the freezer for 20 minutes to firm up. Dice the meat and fat into small pieces.

   5 minutes

   Cold meat is easier to dice and helps maintain texture.

2. 2

   Combine diced pork, pork fat, smoked paprika, Espelette pepper, minced garlic, sea salt, black pepper, and curing salt (if using) in a large bowl. Mix thoroughly until the mixture becomes tacky.

   5 minutes

   Mix until the spices are evenly distributed and the meat binds together.

3. 3

   Optional: Add red wine and mix until absorbed for extra depth.

   2 minutes

   Red wine adds a subtle richness but can be omitted for a lighter version.

4. 4

   Rinse the sausage casing well. Fit onto a sausage stuffer and gently fill with the meat mixture, avoiding air pockets. Twist into two 15cm links.

   5 minutes

   Do not overstuff the casing to prevent bursting during drying.