Description
The Chorizo Riojano PGI is an extra class sausage processed starting from lean pork meat, free from nerves, underbelly or lean lard of a certain consistency and with addition of salt, 100% extra class hot pepper and garlic, all made into sausage in pork bowel.
Production Area
The production, seasoning and labelling area of Chorizo Riojano PGI is located only in the Authonomous Community of La Rioja.
Production Method
Before the actual working, rigorous tests are made on the quality of meats and then the operations of flashing, boning and sectioning take place. After refrigeration, the meat and the lard are cut in cubes and minced. Later dry salt, natural peeled garlic, 100% extra class red peer of and Cayenne pepper for the spicy sausage are added and then mixed to favour the elimination of air and the mincing operation. The dough obtained must rest for12-24 hours at a temperature between 0 and 6°C and then put in bowels, which were previously washed, and are closed with a white cotton string or a red cotton string for the spicy product. Seasoning takes place in airy rooms at a temperature of either 16°C or 20°C if made in natural driers. After seasoning, the product is moved to suspended or drying room for the period after seasoning or drying for a variable period depending on the length and diameter of the product. During this period the product undergoes microbial and enzymatic processes which are important to fasten colour and aroma.
Appearance and Flavour
Chorizo Riojano PGI has a characteristic horseshoe shape, more or less cylindrical, with a size of 30-40 mm and a weight of at least 200 gr. The look is rough with a solid and compact consistency. When cut, the slice is smooth and compact and the fragments of meat and lard are clearly visible. The aroma of red pepper and garlic is strong, free from rancid or sour odours. The flavour is well-balanced and long lasting on the palate, between lean and fat, a little acid and spicy for the product with the addition of hot pepper.
History
With ancient origins, the production of Chorizo Riojano PGI uses still today peculiar traditional techniques of processing and seasoning from the La Rioja region. In the 19th century this product started to become industrialised by means of the first family companies. The first written mentions go back to 1890, and can be found the Historic Municipal Archive (Archivo Histórico Municipal), which refers to a sausage farm in Logroño, and in the document of the lawyer and entrepreneur Julio Farias the shipping method used for sausages from La Rioja to Cuba is described. Plus, evidence is given by the book of 1979 by Javier Herce Galarreta, which gathers many features published on the Gaceta del Norte where Chorizo Riojano was mentioned, as well as the Inventario Español de Productos Tradicionales. The economic depression of the 1930s caused the closure of many factories and made Baños de Río Tobía the most important production pole, also thanks to the dry and cold climate which is ideal for the processing of sausage and that makes it still today the city with the highest number of producers. In 1983 the processing plant of Chorizo Riojano with the highest turnover was inaugurated in Albelda de Iregua. It was established in 1960 from a local butcher's and today it is the industry leader.
Gastronomy
Chorizo Riojano PGI has to be stored in a fresh place to keep unaltered its characteristics. It can accompany aperitifs in thick slices or be used as an ingredient in typical dishes. The most famous recipes are the calderete, which consists of potatoes with sausage, sarment cooked sausages, sausage sandwiches called preñaditos and vegetable and sausage soups.
Marketing
The product is sold as Chorizo Riojano PGI. It is sold packed with a white cotton string, if without hot pepper, and in a red cotton string, if with the addition of hot pepper.
Distinctive Features
Chorizo Riojano PGI is the result of the production area's traditional processing which has been passed on up to today and of the peculiar climate of La Rioja which through natural seasoning and drying processes give the product its peculiar look, flavour and aroma.
