Where to buy spanish chorizo

Spanish chorizo is a cured, or hard, sausage made from coarsely chopped pork. The red color of Spanish chorizo is due to the heavy amounts of paprika in the spice mix. Depending on the type of paprika used, Spanish chorizo can be either spicy or sweet. The paprika used in Spanish chorizo is almost always smoked, which gives the sausage a deep, smoky flavor. Other ingredients are herbs, garlic, and white wine, and the links can range from short to very long.

Because the sausage has been cured, meaning it has been aged for several weeks, it can be eaten without cooking and is often served sliced as part of a meat tray or tapas assortment. Spanish chorizo is also used to add flavor to cooked dishes like stews or paella, and even for special occasions like before Carnival with Jueves Lardero.

In general, fattier Spanish chorizos are used for cooking, whereas leaner chorizos are sliced and eaten without cooking. For both, the casings are edible. Mexican chorizo is quite different from Spanish chorizo. The meat is usually ground, rather than chopped, and the sausage is fresh rather than cured.

The red color of Mexican chorizo usually comes from spicy red pepper rather than the smoked paprika you find in Spanish chorizo. Pork fat is often added to the meat mixture, along with other spices and vinegar. The links are short and air dried for one day to a week. Mexican chorizo is sold raw and must be cooked prior to eating. It can be cooked either in its casing or removed from the casing and cooked like ground meat.

Yes, fat is needed to ensure that the sausage is kept moist. Only natural casings are used and the sausages are handmade in-house. Cooking Tip: Ensure that the sausages are out of the fridge at least 10 minutes before cooking.

Brush the sausages lightly with oil, do not add any seasoning, you can always add seasoning to your required palette after cooking and once tasted. Never prick the sausages with a fork, you want the juices to stay inside to keep the sausage moist. Place on the sausages on pre-heated hot-pan or BBQ on a low heat, continue turning to achieve a nice colouring of each side of the sausage, about minutes.

One of the aspects that will most determine the quality and taste of a chorizo sausage is the feeding and the breed of pig it comes from. We are going to differentiate between two main breeds, the white pig chorizo sausage and the Iberico pig chorizo sausage.

Although within this type of chorizo we are including all breeds that are not Iberian. White chorizo sausage is from Duroc breeed pig. It is a breed pig that is bred in captivity and fed on natural feeds. The white breed makes it a cheap chorizo sausage compared to the Iberico chorizo sausage. They are considered the best Spanish chorizos, among which the acorn-fed Iberico chorizo sausage and the Pata Negra chorizo sausage are the best. The taste is due to the breed of pig itself and the natural foods it has been fed on, such as acorn and natural grasses.

These are pigs that usually live in the wild, except for the Iberico fattening pig, which is usually bred in captivity. There is a wide variety of pork sausages. Each region contributes some distinctions, this is the case of the chorizo sausage from Leon or the Asturian chorizo sausage. These are geographical areas where the chorizo sausage has obtained special recognition. It is the undisputed main character in all barbecues.

Grilled chorizo sausage or a barbecue chorizo sausage can be fried on a grill or in a pan. It is also used for other Spanish recipes, such as macaroni with chorizo sausage, potatoes with chorizo, lentils with chorizo, chickpeas with chorizo, chorizo sausage in white wine, etc. Our grilled chorizo sausage is the star of any barbecue. Grilled chorizo sausage, also known as "chorizo criollo" In Latin America, is a barbecue chorizo sausage exclusively to be fried on a grill or in a pan.

There are many recipes that involve this type of white pork chorizo sausage: macaroni with chorizo, chickpeas with chorizo or chorizo in wine, among many others. Do not hesitate to enjoy a good barbecue with your friends and with our grilled chorizo sausage. Delightful and exquisite, grilled and ready. Our Cantimpalo chorizo sausage is made in the province of Segovia and belongs to the family of Protected Geographical Indication IGP of this community. The IGP designates the origin of the product, as well as the strict guidelines for its preparation, in this case of the Cantimpalo chorizo.

Cantimpalo chorizo sausage comes from white pig breed, specifically from Duroc, Large White or Landrace breed. Cantimpalo chorizo sausage is made exclusively in registered industries following a specific procedure. And it has a curing period of 21 days, at least, depending on the format that is going to be prepared. They can be three: string, achorised and cular large format. Taste our cured Cantimpalo chorizo sausage, it is a high-quality chorizo sausage and at a good price. From the province of Segovia straight to the plate.

Pamplona chorizo sausage, originally from Pamplona, it is a chorizo sausage with its own name. Comes in thick format, and the fat is shown as small shiny spots. It is ideal for machine slicing. One of the most popular snacks among children and adults. Sandwich of chorizo from Pamplona. Chistorra is a type of cold meat from Navarra, which is produced from fresh lean minced pork. In addition, in its preparation it is added garlic, salt and, specially, paprika, which usually gives it that red colour that characterises the chistorra , and the chorizo sausage.

Chistorra is differentiate from chorizo sausage due to its size, as chistorra is thinner and longer. It is also distinguished by the spices used, as well as the curing and drying period Chistorra, as is smaller, has a shorter curing and drying period. Normally, chistorra is eaten roasted or fried, combined with other dishes as an aperitif. Among the most popular recipes we can find, chistorra with wine, chistorra with cider or eggs with chistorra, the sandwich or the tortilla of chistorra are also in high demand.