Northern Gran Canaria Guide: Routes, Heritage, Nature and Gastronomy.
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‘Chorizo de Teror’, soft sausage intensely flavored

Chorizo de Teror is elaborated with the most tasty parts of a pig: cheeks, bacon, shoulder (Photography report: Y. Millares)

TEROR. Chorizo and morcilla are the most popular sausages in Canary Islands. They are also very traditional, as they are related to the annual cycle of agriculture in this archipelago. It was very common that every rural family raised one or two pigs a year. During the summer the pig was fed with several fruits and in November the animal got killed. Meat was salted and that day the sausages were elaborated (soft chorizos, sweet morcilla). Teror is a village where the elaboration of sausages has been moved from rural workers to butchers. The raise of pigs by rural families has disappeared and nowadays the Canarian sausage is known as “chorizo de Teror” and it has become really popular. It is also used as an ingredient for many recipes for new cook offers, from the easy croquettes to more original creations.

Chorizo de Teror is characterized by its soft paste, easy to spread. Butchers from Teror who elaborate this sausage have inherited the recipe from their ancestors, which is also the case of family Nuez.

Their great-grandfather used to elaborate chorizos in the top floor of his house. He kneaded crushed meat and paprika in a wooden bowl covered with zinc in the inside. After the great-grandfather, the next generations kept on elaborating chorizo. However, in the past they used to go to the rural workers houses and raised their pigs in order to slaughter them afterwards.

The process of elaboration begins with crushing meat in a grind machine.

Paprika is one of the ingredients of red chorizo. Meat has to be kneaded with it.

Just maded, the mixture for chorizo is moved to a fermentation trolley during two days.

Those who used to work the land had a word contract with the butchers in order to get some of their animals. If they had two pigs, the butcher slaughtered both: one was for himself and the other one was for the owner. All the merchandise was moved to Teror, to the butchery, in a mule.

STEP BY STEP
Red Chorizo, white chorizo
Although the most famous chorizo de Teror is the red one (because of the paprika), there is also white chorizo de Teror (without paprika). It is not as consumed as the red one: clients prefer red chorizo. For every 2.000 kilos of red chorizo elaborated weekly, there will be only 70 kilos of white chorizo.

1. First they have to select the proper meat. “The most tasty parts are cheeks, bacon and shoulders. Too clean meat is too dry”, explains a butcher from Teror. That’s why it will be used more fatty than lean.

2. The selected meat will be prepared, weigh, and crushed.

3. Some spices are added: oregano, black pepper, white pepper, paprika, as well as white wine, garlic and salt.

4. It will ferment a couple of days.

5. The mixture will be stuffed, but not in natural gut which is nowadays used only for morcillas.

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Comments (3)

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  1. Marc says:

    Muy interesante, es bueno dar a conocer estas actividades, saber de donde vienen. No solo es cuestión de comprar y untar hay que conocer-

  2. Rafael says:

    Estimados Amigos me gustaria saber cuando tienen pensamiento de introducir en el Mercado de Estados Unidos en La Florida nuestros chorizos pues me gustaria mucho poder comprarlos y comerlo
    suerte

  3. Mª Carmen says:

    Tengo un hijo y una sobrina celiacos, me gustaria saber si el chorizo que fabrican los nueces tienen gluten, o sea si lleva espensante, conservantes u otros ingredientes que lleven harina de trigo, tambien la morcilla dulce. muchas gracias

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