cured-meats-chorizo-cooking

This hot cooking chorizo follows a Riojan recipe with hot smoked pimentón de la Vera DOP and a hint of garlic.  A perfect companion to beans and pulses: serve on a bed of lentils and winter vegetables, or a summer lentil salad, or add a few slices to a bean and vegetable stew. Make a Spanish breakfast with chorizo, eggs and fried potatoes. Serve a little diced chorizo as an accompaniment to white fish or a garnish to a creamy soup. Poach slices in a red Rioja and serve with crusty bread. Add a little to a Spanish tortilla potato omelette.  To create a chorizo roll as we do at Borough market, butterfly the sausage, grill on both sides and serve in a bun with roasted piquillo peppers, fresh rocket and olive oil. Free from colourings, additives and preservatives. 

This mild, horseshoe-shaped cooking chorizo, produced in La Rioja, is particularly good either barbecued or poached in red wine. It has a rich, clean flavour with a hint of smokiness from the pimenton de la Vera and pairs exceptionally well with beans and pulses or good crusty bread.Unlike most producers, who rely on commercial cultures for fermentation, Embutidos Alejandro lets nature take the lead. The naturally occurring lactic acid bacteria in their facility kickstarts the curing process, creating a truly unique, terroir-driven flavour profile.

These cooking chorizos have been one of Brindisa's most popular products for more than 20 years: exceptionally versatile, they can be grilled, fried, poached or casseroled with equally good results. The flavour is pleasingly meaty, the texture is firm.

This cooking chorizo has the characteristic touch of the region of Astorga, in Castilla y León. The vibrant colour and aromas of the paprika are not overshadowed by the spices. This cooking chorizo has a pleasant warmth, a savoury taste and a lasting finish. Approximate weight 750g-800g Ideal for simmering in water, wine or cider. A perfect companion to beans and pulses: serve on a bed of lentils and winter vegetables, a summer lentil salad, or, once grilled, add a few slices to a bean and vegetable stew. Great with our heirloom Faba beans.