Everyone believes to know the reason for their flamboyant color … and yet the truth will surprise you. Chorizo hides a well -spicy little secret.
The chorizo as an aperitif is one of the essentials of Charcuterie plates. We love it for its texture, its taste and also its bright red color. But do you know Really why he sports this shade so appetizing? The answer is much tastier than we imagine, as revealed to us Direct.
A red that does not come from meat
You might think that the intense color Chorizo comes directly from pork. After all, it is prepared from pieces of ham carefully selected, to which we add bacon for a Perfect balance between meager and fat. But no, the meat, even quality, is not enough to obtain this flamboyant red.
There are even versions mixed with other meats : “There are chorizos made with horse, foal, wild boar or other”. However, whether in pork, beef or deer, the shade remains the same. So where does it come from?
Paprika, recipe star
The real reason for this color is the paprikaor “pimenton” as it is called in Spain. Without him, the chorizo would be much less photogenic. “Paprika sublimates the color of the chorizo in rusty tinge ».
But this spice is not Not just there to do pretty. She also brings this spice Who capsizes your taste buds. The advantage? A Sunny perfume without the burn of too strong pepper. It is this alliance that makes the chorizo so addictive.
And the rest of the magic
Of course, a good chorizo is not just pork and paprika. There is also the selessential for Reveal the flavors and keep the cold meats For months. “Salt works like a dehydrating. It reduces water activity, which cancels the proliferation of microorganisms ».
And to complete the whole, we find Pepper, garlic, oregano and bay. A quartet that raises the recipe and which, casually, also contributes to the legendary delicacy of this Iberian specialty.
So the next time you eat in a Chorizo trancheyou will know: if it is red, it is not thanks to meat, but to a Small sweet pepper that makes all the difference.
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Cuisine editor
After more than ten years in the food industry as a publishing manager, I continue to share what I like most through writing: cooking! Fascinated …
