Chorizo Sarta, dry-cured
House : Embutidos Hortanco — Tafalla, Navarre
Sarta is the shape: a thin length of chorizo folded into a horseshoe and tied at both ends. Twenty-one days in the drying room and it is ready. Eat it raw, sliced thin. Paprika leads — the red colour comes from there — with a light smoky note behind it that never takes over.
It is one of the two pieces the house started with, and it is still made from four things: pork, paprika, salt and garlic. Made by Embutidos Hortanco in Tafalla, Navarre.
- Thin horseshoe piece, twenty-one days in the drying room.
- Pork, paprika, salt and garlic.
- Eaten raw, sliced thin.
- Made in Tafalla, Navarre.
Why we chose it: for its short recipe: pork, paprika, salt and garlic, plus twenty-one days in the drying room. According to the house, this thin horseshoe chorizo is one of the two pieces Embutidos Hortanco started curing with, in Tafalla, Navarre. Paprika leads and the smoke stays light: slice it thinly and eat it raw, as an aperitif.
At a glance
- Who it's for
- For anyone who wants to serve a short-recipe cured chorizo at aperitif time, sliced thin and eaten raw.
- Ideal for
- Aperitif
- On the palate
- pimentón, lightly smoked
Embutidos Hortanco
Two calibres, a five-person workshop in Tafalla.
Hortanco began as a family butcher's shop in Tafalla. In the late nineteen-seventies the house built its own factory, and the first two sausages hung up to cure there were the chorizo cular and the chorizo sarta. Both are still made. Both are in this selection.
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