Imported from Spain and produced from coarsely chopped pork and pork fat; this is one of the best dry-cured sausages there is for its rich flavor and versatility. The most recognizable trait of Spanish Chorizo is its striking color, thanks to the addition of Spanish pimenton (or paprika), which was first made by monks at the Monastery of Guadalupe using peppers brought back from the New World by Spanish conquistadors in the 16th century.

In addition to the Spanish pimenton; the natural organoleptic characteristics of the pork are further enhanced with garlic, nutmeg, and oregano. Once stuffed into casings this sausage is tied off with a string at both ends so that it can hang to dry for several weeks, giving it a U-Shape known as “sarta”. Spanish Chorizo has a way of accentuating any dish which makes perfect for chorizo tapas, as well as an excellent addition to bocadillo sandwiches and tortilla Española omelettes.

Of course it goes without saying that the smokey flavour is the ultimate compliment to any paella! Available in both “dulce” (sweet/mild) & “picante” (hot) varieties, this delectable product is also certified Gluten Free.