Basque Chorizo

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5 pounds pork shoulder (butt), chilled or semifrozen

1/4 cup plus 1 tbsp. Rioja or other earthy, dry red wine

3 tablespoons kosher salt

2 tablespoons freshly ground black pepper

1 1/2 tablespoons minced garlic

3 1/2 tablespoons sweet Spanish paprika* (not smoked; pimentón dulce)

2 tablespoons piment d'Espellete* or 1 tbsp. hot Hungarian paprika

2 1/4 teaspoons bittersweet Spanish paprika* (not smoked; pimentón agridulce)

2 teaspoons ancho chile powder

2 teaspoons sweet smoked Spanish paprika* (pimentón de la Vera)

3/4 pound skinless pork back fat*, chilled or semifrozen

About 1 tbsp. olive oil

12 feet of hog casings*

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