WARNING: Parts of this series may challenge the sensitivity of some, so if you’re particularly sensitive, stop reading right now!
(CLICK ON PICTURES TO ENLARGE IF YOU’RE NOT)
Step 4 (see here) left family and friends gathered around the table, chopping up onions, garlic, pumpkins and courgettes to be used as part of the ingredients for chorizo.
Step 5 takes place the following morning, when the chorizo ingredients continue to be prepared by the women while the men carry on cutting up the carcass.
The ends of the clean intestines are tied before they are stuffed with the ingredients that have been thoroughly and expertly mixed together in large vats.
Most chorizos contain garlic, oregano, pimiento (red pepper) and, for the picante (hot) variety, chilli peppers, all suitably kneaded together with some of the meat, lard and other, often ‘secret’, ingredients. It is the pimiento that gives the chorizo its characteristic colour, not blood.
This part of the process has traditionally been carried out by the women and children, the men’s role being reduced to turning the handle of the grinder and/or mixer.
However, the chief matancero’s job is usually to see to the salting and curing of the hams and other large pieces.
Step 6 is when the chorizos are taken away from the main preparation table, duly tied and pricked 
very slightly with very fine needles,
placed in rows tied conveniently together according to family tradition
and hung under cover to dry. It is the job of the matancero to look out for the proper curing of these delicacies over the next few days.
The choicest chorizo is that made with the largest intestine, or rectum.
The making of the chorizo is over and in the next part of this series, we will be looking at the many varieties of chorizo as well as at its other names and forms, such as butifarra, salchichón, lomo, morcón de chorizo, etc. However, we will not be dealing with its other international appearances such as salami, pork sausages, or anything by Oscar Meyer.
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PART 4 OF THIS SERIES COMING TO YOUR SITE
ON FRIDAY, OCTOBER 19TH
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