Chorizo de Pamplona is a sausage that is typical in the cuisine of the Navarre region of Spain. It is prepared with equal parts of finely chopped beef and pork and significant amounts of a strong smoked paprika, pork fat and[1] a natural or plastic casing which is designated to have a minimum size of forty millimeters in diameter. The red-orange coloration is due to the addition of paprika, which is abundant in Navarre. It differs from most other chorizos due to its thickness and more finely ground meat. Despite its local name, it is a very common type of sausage in delicatessens around the Spanish territory. It is also produced and sold in Pamplona, Spain.[2]
Chorizo de Pamplona is a fermented, cured and dried sausage,[1][3] and its texture is typically dry.[4] It has been described as having similar qualities to that of pepperoni sausage.[citation needed] Its flavor has been described as tangy, salty, and as having a slight bitterness derived from the pimentón (Spanish smoked paprika) used in its preparation.[5]
^Goldstein, J.; Beisch, L. (2013). Tapas: Sensational Small Plates From Spain. Chronicle Books LLC. p. 24. ISBN978-1-4521-2667-8.
^Birdsall, John (April 25, 2007). "A Spanish Sandwich". East Bay Express. Retrieved March 19, 2015.
Further readingedit
Mehta, B.M.; Kamal-Eldin, A.; Iwanski, R.Z. (2012). Fermentation: Effects on Food Properties. Chemical & Functional Properties of Food Components. Taylor & Francis. pp. 324–325. ISBN978-1-4398-5334-4.
February 16, 2024
chorizo, pamplona, sausage, that, typical, cuisine, navarre, region, spain, prepared, with, equal, parts, finely, chopped, beef, pork, significant, amounts, strong, smoked, paprika, pork, natural, plastic, casing, which, designated, have, minimum, size, forty,. Chorizo de Pamplona is a sausage that is typical in the cuisine of the Navarre region of Spain It is prepared with equal parts of finely chopped beef and pork and significant amounts of a strong smoked paprika pork fat and 1 a natural or plastic casing which is designated to have a minimum size of forty millimeters in diameter The red orange coloration is due to the addition of paprika which is abundant in Navarre It differs from most other chorizos due to its thickness and more finely ground meat Despite its local name it is a very common type of sausage in delicatessens around the Spanish territory It is also produced and sold in Pamplona Spain 2 Chorizo de Pamplona Contents 1 Characteristics 2 See also 3 References 4 Further readingCharacteristics editChorizo de Pamplona is a fermented cured and dried sausage 1 3 and its texture is typically dry 4 It has been described as having similar qualities to that of pepperoni sausage citation needed Its flavor has been described as tangy salty and as having a slight bitterness derived from the pimenton Spanish smoked paprika used in its preparation 5 See also edit nbsp Food portal nbsp Spain portalList of sausages Spanish cuisineReferences edit a b Sausage in German DK Publishing 2012 p 68 ISBN 978 1 4654 0092 5 Retrieved March 19 2015 Facaros D Pauls M 2008 Bilbao and the Basque Lands CADOGAN GUIDES Cadogan Guides p 213 ISBN 978 1 86011 400 7 Toldr F 2010 Handbook of Meat Processing Wiley p 213 ISBN 978 0 8138 2096 5 Goldstein J Beisch L 2013 Tapas Sensational Small Plates From Spain Chronicle Books LLC p 24 ISBN 978 1 4521 2667 8 Birdsall John April 25 2007 A Spanish Sandwich East Bay Express Retrieved March 19 2015 Further reading editMehta B M Kamal Eldin A Iwanski R Z 2012 Fermentation Effects on Food Properties Chemical amp Functional Properties of Food Components Taylor amp Francis pp 324 325 ISBN 978 1 4398 5334 4 Retrieved from https en wikipedia org w index php title Chorizo de Pamplona amp oldid 1173696627, wikipedia, wiki, book, books, library,
