Chorizo de Pamplona
Chorizo de Pamplona is a
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]
Characteristics
Chorizo de Pamplona is a
pimentón (Spanish smoked paprika) used in its preparation.[5]
See also
References
- ^ ISBN 978-1-4654-0092-5. Retrieved March 19, 2015.
- ISBN 978-1-86011-400-7.
- ISBN 978-0-8138-2096-5.
- ISBN 978-1-4521-2667-8.
- ^ Birdsall, John (April 25, 2007). "A Spanish Sandwich". East Bay Express. Retrieved March 19, 2015.
Further reading
- 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. ISBN 978-1-4398-5334-4.