Lean pork and jowl are minced with paprika, salt, garlic and oregano.
Curados del Eresma is a workshop in Cantimpalos that Mónica and Óscar Velasco's parents opened in 1981. She is forty-one and he is thirty-eight. Neither of them meant to stay.
Mónica was a teacher in Segovia and Óscar a mechanic in Valladolid. In 2018 their father fell ill with three months of orders on the books. They split the weeks between them. Seven years later they are still splitting them.
Óscar says the chorizo here is made by the cold of the high plateau and all they do is tie it. Mónica says the cold cannot tie a knot. Both of them cure every piece for at least forty days.
