Chorizo de Cantimpalos

A cured pork sausage produced across 72 named municipalities in the province of Segovia, Castilla y León. The specification requires meat from white-pig breeds fed a minimum 75 % cereals in the dry matter, natural curing houses for over 40 % of the total curing time, and three formats — Sarta, Achorizado and Cular — each with defined diameter ranges.

About this designation

Chorizo de Cantimpalos is registered as a PGI under file number PGI-ES-0632, with EU protection dating from 17 July 2007, and is administered by the Consejo Regulador IGP Chorizo de Cantimpalos. The defined geographical area comprises 72 municipalities in the province of Segovia, covering a surface area of 2 574 square kilometres on the north face of the Sierra de Guadarrama at an altitude of over 900 metres. The specification requires meat from heavy-pig, white-pig breeds of either sex, with males castrated, fed in the last three months before slaughter on a minimum 75 % cereals — barley, wheat and rye — in the dry matter, and slaughtered between 7 and 10 months of age at a live weight of between 115 and 175 kilograms. Basic ingredients are fresh fatty pork, salt and pepper; garlic and oregano may also be added. Three formats are permitted: Sarta (25–35 mm diameter), Achorizado (30–50 mm diameter) and Cular (more than 35 mm diameter in pig-gut casing). Minimum curing durations are 21 days for Sarta, 24 days for Achorizado and 40 days for Cular, with over 40 % of total curing time required to take place in natural curing houses. Curing temperature must be between 6 and 16 °C at a relative humidity of between 60 and 85 %. Each unit carries a back label issued by the inspection body, identified by an alphanumeric code, bearing the words 'Indicación Geográfica Protegida Chorizo de Cantimpalos' and the format designation.

Source: The register document this entry was written from · retrieved August 26, 2026

Distinctive facts

• Registered as a PGI on 17 July 2007 under file number PGI-ES-0632; eAmbrosia identifier EUGI00000013861.
• Over 40 % of the total curing time must take place in natural curing houses; the specification permits no substitute for this requirement.
• Pigs must be fed a minimum 75 % cereals — barley, wheat and rye — in the dry matter during the last three months before slaughter.
• The geographical area covers 72 named municipalities in the province of Segovia, with a total surface area of 2 574 square kilometres.

Tasting notes

Castilian-Leonese chorizo IGP from Segovia (Cantimpalos), traditional dried sausage. Distinctive elongated link, deep red color from pimentón, firm dense texture, balanced spicy-savory flavor.

HoReCa use

Tapas service; in cocido madrileño; with Segovian cuisine.

Packaging

• coiled-link-vacuum-300-500g
• individual-link-150-250g
• deli-sliced-vacuum-100g