This delicious all natural chorizo is full of smoky flavor. Serve these thin slices with crusty bread and Manchego cheese for a great tapa.
Spanish dry cured chorizo sausage has a smoky, meaty flavor. Our Cantimpalo style chorizo is cured for over two months, then cut with a hand-slicer for delectably thin slices. Smoked Pimentón de La Vera (Spanish paprika) adds an intense smoky flavor that blends perfectly with sea salt and garlic seasonings.
An artisanal sausage maker here in America follows a traditional Spanish recipe to create this chorizo, using free-range pork, imported smoked paprika, sea salt and spices. This chorizo is all natural, with no additives or preservatives, allowing the pure flavor to shine through!
Fully cured, no cooking necessary.