38/40 EL MATADOR® (Chorizo) HOG

One bag stuffs roughly 100 lbs of chorizo

That works out to about 23¢ per pound of finished chorizo. Actual yield varies with how tightly you stuff and how long you cut your links.

38/40 mm is the traditional diameter for Mexican chorizo — wide enough to hold a coarse grind without splitting on the griddle.

Rinse the salt off the casings, then soak them in warm water for about 30 minutes until soft and pliable. Flush the inside of each strand with water before sliding it onto the stuffing horn.

Because they arrive whisker free and pre-flushed, there is no scraping or trimming to do — rinse, soak, and stuff.

Casings are half the job. Our Adobo Rub is the paste that goes inside — mix 1 lb of ground pork or beef with 2–3 tbsp, marinate a few hours, then stuff.

To fill a full bag of casings you would need roughly nine to thirteen 14 oz jars, or about half of an 18 lb pail.

Buying by the bucket? Contact us for wholesale pricing.