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| Ingredients: - 1 kg of pork meat - 1kg of veal meat - 1 kg of fresh bacon (without salt) - 20 grams of ECOSALT - 1 glass of white wine - Species - Casings (pork intestine) - Cotton thread Instructions: Cut the meat and the bacon in squares of 2 cm. Place in a bowl, add all the condiments, ECOSALT and the wine and leave to rest until the next day. Ground the meat. Fill the casings with the ground meat, use the thread to separate each chorizo. You may cook them immediately but its is best to leave them a couple of days in the freezer before consumption. |
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