A coarse pork sausage of Antioquia, cured with achiote, garlic and a sharp note of vinegar, grilled or fried until the casing snaps. A defining element of the bandeja paisa and the paisa fritanga.
Chorizo antioqueño is the regional sausage of Antioquia and the coffee axis, distinct from other Colombian chorizos in its coarse grind, achiote colouring and the use of vinegar. It is a defining element of the bandeja paisa and the fritanga paisa, the grill platter of the region. Each paisa town has its own sausage-making tradition, with Montebello in Antioquia particularly famous for its chorizo, granted a regional origin recognition.
A dark, achiote-red skin giving way to coarse, juicy pork, the garlic and vinegar cutting through the fat. Eaten with lime and a wedge of arepa, the casing snaps audibly on the first bite.
The pork is ground coarse (never to a paste) so the sausage stays textured, then mixed with achiote for colour, garlic, vinegar and salt. The vinegar does two jobs: it sharpens the flavour and helps cure the meat during the overnight rest. Stuffed into natural casings, the sausages are rested overnight to develop flavour, then grilled or fried hot enough to crisp the casing while the inside stays juicy.
Variations
A Montebello version uses longaniza-style casings. Some cooks add cumin and oregano.
On the Palate
Where Chorizo Antioqueño sits in the Colombian flavor cloud
Ingredients
Serves 10
How it's made
6 steps · 1 hour
- 110 min
Grind 1.5kg pork shoulder (with fat) through a coarse die; do not over-grind.
Watch outGrind the pork only coarse, never to a paste — the texture is the point; over-ground sausage turns dense and rubbery.
- 28 min
Mix in 2 tbsp achiote paste, 6 cloves minced garlic, 3 tbsp vinegar, 1 tbsp salt, 1 tsp black pepper and 1 tsp cumin.
- 312 min
Stuff the mixture into natural pork casings, twisting into 12cm links.
- 45 min
Refrigerate the sausages overnight, uncovered, to dry the casings slightly and develop flavour.
- 512 min
Grill or pan-fry the sausages over medium-high heat for 10-12 minutes, turning, until the casing is dark and snaps when pressed.
Watch outGrill until the casing darkens and snaps when pressed — that crisp casing over a juicy inside is the signal it's done right.
- 64 min
Serve with lime wedges, arepa and ají, or as part of a bandeja paisa.
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