All our Chorizo are cold smoked.
Fresh Chorizo – Authentic Spanish fresh sausage made using our ‘from scratch’ recipe with 100% pork and the best quality Spanish smoked (wood smoked for 2 weeks) pimenton. The fresh chorizo is cold smoked and not heat treated. Cooking required.
Chorizo Curado Thin – Authentic cured/ fermented & air-dried for 2-3 weeks using 100% pork and the best quality Spanish pimenton. Thin casings enable it to be cooked whole or cut into pieces. Cooking required.
Chorizo Curado – Authentic cured/ fermented & air-dried for 3-4 weeks using 100% pork and the best quality Spanish pimenton. Cooking required.
Aged Chorizo – Absolute Artisan, truly authentic Spanish style, air-dried for minimum 5 weeks to develop real flavour. Made using our ‘from scratch’ recipe with 100% pork and the best quality Spanish smoked pimenton, natural casings and individually hand strung. Ready to eat. Perfect for Charcuteria platters.
Black Chorizo/Murcela/ Morcilla – Traditional Spanish (Argentinian) blood sausage with a unique spice blend. No offal used & made without rice, wheat or glutens of any kind. Simply a superb recipe. Blanched for convenience. Cooking required.
Spanish Salami– Larger size but with the same flavour-some profile as a chorizo – aged for 2 months. With its more uniform diameter it allows for a visual presentation similar to a salami product. Ready to eat.
Chorizo Large Amarante- Portuguese style– Large diameter, natural casing requiring minimum 3-4 months aging. Intense, a full flavoured chourico with an old fashioned artisan presentation. Ready to eat.
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