Cantimpalo Sausage Campofrío
Cantimpalos sausage Campofrío is a sausage and cured product made from fresh fatty pork meat that has salt and paprika added as basic ingredients and undergo a healing process in natural dryers. With an exquisite aroma and intense flavor ideal for the most demanding palates, it is perfect for an elegant dish of sausages, ready to cut and serve. It can be served whole, in pieces or in very thin slices.
Cantimpalos sausage Campofrío was made at first in Cantimpalos, Segovia province, and today is made in the area covered by the Protected Geographical Indication (PGI) since 2008, as it is part of protected foods from Castilla and León.
Cantimpalos sausage Campofrío is made from pork meat (essential ingredient that comes from pigs fed for at least 3 months prior to slaughter with 75% cereals), paprika, which must be at least 50% Vera paprika, and salt. It should not have bacon nor preservatives added.
There are three formats of marketing Cantimpalos sausage: string, whose curing will be at least 21 days; chorizo-style, cured at least for 24 days, and that made with the final part of the pig’s gut, of more caliber, that will require 40 days curing.
Among the organoleptic characteristics of Cantimpalos sausage Campofrío are its firm consistency, an intense red color dotted white due to the presence of pigmented fats and a fully homogeneous mass. It is juicy, easily chewable, little fibrous and very palatable without spiciness.