Orange, spicy chorizo is Spain’s national sausage, eaten both raw and cooked. We serve it thinly sliced, together with our own salami, cream cheese streaked with herbs, and a bowl of black olives.


  • 1 small sweet red pepper
  • 1 small red chilli pepper
  • 450 g/1 lb lean shoulder of pork
  • 225 g/8 oz fat belly of pork
  • 75 ml/3 fl oz red wine
  • 1 level tablespoon salt
  • 1 pinch of granulated sugar
  • 1 pinch of saltpetre (available from chemists)
  • ¼ teaspoon quatre-épices
  • ¼ teaspoon cayenne pepper
  • 1 large clove of garlic
  • about 2 metres/2 yards of sausage casings


Remove the stalks and seeds from the pepper and chilli and discard. Chop the pepper and chilli roughly, and pass through a mincer with the lean and fat porks. Add the remaining ingredients and mix thoroughly. Pack the casings tightly, knotting or tying twice at 30 cm/12 inch intervals. Cut between the pairs of knots to give individual salamis, and hang in a cool, dry, airy place, with plenty of space round each one for the air to circulate. Dry for four to six weeks. At four weeks they will have an excellent fresh taste and by six they will have matured to a deeper flavour.