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Chorizo de Cantimpalos

Cantimpalos, Comunidad de Ciudad y Tierra de Segovia, Segovia

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Chorizo de Cantimpalos

Food and drink · Cantimpalos, Comunidad de Ciudad y Tierra de Segovia, Segovia

Cured sausage made from fatty pork with salt and paprika -at least half of it Vera paprika with a designation of origin- and optionally garlic and oregano, which spends more than 40% of its curing in natural drying rooms, without added lard or preservatives. It has been made in Cantimpalos (Segovia) since at least 1900; by 1928 it was already being exported to Mexico. It has held a protected geographical indication since 2008 and reached the market with labelling in 2009. There are three formats depending on curing time: sarta, at least 21 days; achorizado, 24 days, and cular, 40 days. The chorizo is identified by its tricolour thread and the numbered back label of the Consejo Regulador, and every last weekend of April the town holds the Feria del Chorizo, organised since 1999.

Photo: Tamorlan (CC BY 3.0)

What to see and do in Cantimpalos