
Jocyl's Food Products (a.k.a "Chorizo de Kalibo") is a bold and forward-thinking company whose goals are set to create surprising ways of developing and promoting our products. We are entrepreneurial and visionary in producing and marketing the best chorizo and other food products from our hometown - Kalibo, Aklan, Philippines.
About UsFilipino chorizo isn’t just a breakfast staple—it celebrates our rich culinary heritage with bold flavors and a touch of sweetness. In this guide, we show you how to craft your very own homemade Filipino chorizo from scratch. You’ll discover everything you need—from the essential ingredients and tools to a clear, step-by-step process. Whether you’re an experienced cook or a curious beginner, you’ll enjoy the authenticity, simplicity, and irresistible taste of this classic sausage.
Filipino chorizo features a distinct, slightly sweet flavor profile that sets it apart from its spicier Spanish cousin. Enjoy it at breakfast with garlic fried rice (sinangag) and eggs, or use it to add depth to stews, grilled dishes, and more. Traditionally, cooks make this sausage using ground pork, local spices, vinegar, and occasionally annatto for a signature red hue. Its versatility and robust taste endear it to Filipino households, making it a beloved comfort food.
To produce authentic Filipino chorizo, gather these high-quality ingredients:
Equip your kitchen with the following tools:
High-quality ingredients and the right tools deliver an authentic homemade taste you can be proud of.
To streamline the process, we’ve divided the guide into two parts: Preparation & Mixing and Stuffing, Cooking, and Serving.
Before you start, get all your ingredients ready:
Combine the Ingredients:
Place the ground pork, minced garlic, vinegar, sugar, salt, pepper, and any extra spices in a large bowl. If you’re adding annatto powder, incorporate it evenly.
Mix Thoroughly:
Mix the ingredients by hand or with a sturdy spatula. Distribute the spices evenly throughout the meat so that every bite bursts with balanced flavor.
Rest the Mixture:
After mixing, cover the bowl and refrigerate the mixture for at least 30 minutes. This pause lets the flavors meld and achieves a uniform taste when cooked.
Prepare the Casings:
Rinse your sausage casings thoroughly. For natural casings, soak them in warm water for about 30 minutes before use. Soaking softens the casings and makes them easier to handle.
Set Up the Sausage Stuffer:
Attach your casing to the sausage stuffer and feed the meat mixture into it. Avoid overloading the stuffer to ensure even filling.
Fill and Tie the Casings:
Fill the casings carefully, applying steady pressure to eliminate air pockets. If you’re new to this process, proceed slowly to achieve an even fill. After filling, tie off the sausage at regular intervals using kitchen twine, creating individual links that are ready to cook or store.
Optional Curing for Enhanced Flavor:
For a more intense taste, let the sausages cure in the refrigerator for a few hours or overnight. Although this step is optional, it intensifies the seasoning.
Explore Cooking Methods:
You can cook Filipino chorizo in several ways:
Check for Doneness:
Cook the chorizo until its internal temperature reaches at least 160°F (71°C) to ensure it is safe to eat.
Discover the versatility of your homemade Filipino chorizo with these serving ideas:
Although the basic recipe stays consistent, regional variations exist across the Philippines. Some cooks incorporate different spice blends, finely chopped onions, or a dash of citrus zest for extra brightness. Experiment with small tweaks to discover your perfect version while still honoring tradition.
If you prefer convenience without compromising quality, try premium products like Jocyl’s Chorizo De Kalibo and BIDA Chorizo Smoked. These ready-to-cook options capture the authentic taste and texture of Filipino chorizo and deliver consistent flavor whether for everyday meals or special occasions.
Making chorizo at home gives you control over both flavor and ingredients. Choose high-quality pork and natural seasonings to avoid the preservatives and additives found in many commercial products. You can also adjust the levels of sugar or salt to suit your dietary needs. Enjoy a savory treat that fits into your nutritional goals without sacrificing taste.
Health-conscious cooks can balance fat content and seasoning to create a wholesome dish that complements a balanced diet. Plus, crafting your own chorizo lets you experiment with organic or locally sourced ingredients, enhancing the overall quality of your meal.
Homemade Filipino chorizo goes beyond a simple recipe—it invites you to celebrate one of the Philippines’ most cherished flavors. Every step, from carefully preparing the ingredients to the satisfaction of filling each casing by hand, makes the process both rewarding and enjoyable. Whether you choose to cook your chorizo immediately or let it cure to deepen its flavor, the final product is a delicious, authentic bite you’ll be proud to share.
Embrace the process and experiment with your favorite variations. Don’t hesitate to add your own twist along the way. And if you’re pressed for time or seek a consistent, premium flavor experience, consider our featured products—Jocyl’s Chorizo De Kalibo and BIDA Chorizo Smoked—which deliver the true taste of Filipino chorizo in a convenient, ready-to-cook format.
Q: Can I adjust the seasoning in my homemade chorizo?
A: Absolutely. You control the spices, sugar, and salt. Start with the suggested amounts, then cook a small sample to taste before filling all the casings.
Q: How long should I let the chorizo cure before cooking?
A: Allow the sausages to cure in the refrigerator for a few hours or overnight. While optional, curing intensifies the flavor.
Q: What cooking method works best for homemade chorizo?
A: You have many options. Pan-frying creates a crispy exterior, while grilling adds a smoky char. Choose the method that suits your taste and equipment.
Q: How should I store any leftovers?
A: Refrigerate any uncooked chorizo in an airtight container for 3–4 days, or freeze it in vacuum-sealed bags for longer storage. Thaw in the refrigerator before use.
Q: Where can I find premium, ready-to-cook Filipino chorizo?
A: For consistent, top-quality flavor, check out Jocyl’s Chorizo De Kalibo or try BIDA Chorizo Smoked.
This comprehensive guide now offers varied sentence structures, active voice, and clearer subheading breaks—all designed to boost readability while preserving authenticity and factual accuracy. Enjoy creating and savoring your homemade Filipino chorizo!
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