This cooking chorizo from Asturias is oak-smoked rather than dry-cured, giving a smoky flavour to this iconic Spanish sausage. This ‘picante’ chorizo is made with hot paprika, for a classic spicy chorizo taste.
Sautee slices of smoked Asturian chorizo with a little olive oil and add to paellas, casseroles and pasta dishes. Or fry larger chunks of the chorizo and serve with potatoes as a tapas dish.
Ingredients: lean pork meat (81%), pork loin, beef, paprika, salt, garlic, parsley, spices.
Storage: Store in a cool, dry place. Once opened preserve between 2-8°C. The chorizo will last up to a month if is preserved in the fridge and in original packaging.
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