Cured Chorizo

Cured chorizo is a firm, intensely seasoned pork sausage synonymous with Spain. Unlike fresh, cooking chorizo, dried chorizo does not need to be cooked. What distinguishes dry-cured chorizo is that it is left to hang for a period of time until air-cured and harder in texture.

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Senorio acorn-fed morcon cut on a tray
Señorío Acorn Fed 100% Ibérico Cured Morcón Chorizo, 100g
Acorn-rich, smoky. Lean shoulder meat, coarsely chopped. Generous flavour, slice and impact. Freshly sliced in our Balham Deli. This is a regional variant of the chorizo made using large pieces of acorn fed ibérico meat from the Dehesas of Extremadura, SW Spain. It is made with large pieces of lean meat, combined with sufficient fat to give it a pleasing texture, and seasoned with mild smoked paprika. The flavour is rich, nutty and intense with a pleasing note of warm smokiness. *Vacuum-packed
(3)
£9.50
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iberico bellota chorizo pack
Brindisa Acorn Fed 75% Ibérico Chorizo, 100g
Both sweet and smoky. Melting texture. 100% natural. Pure indulgence for chorizo lovers. This sliced chorizo is made from the meat of iberico pigs that spent 10-12 weeks fattening on acorns on the dehesa of Extremadura. This sausage is simply seasoned with salt, garlic and mild, smoked pimenton de la Vera, creating a perfect balance between the smokiness of the spice and the rich flavours of the acorn-fed pork.
(19)
£8.95
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a man holding a plate of chorizo iberico, acorn fed. vibrant red and marmoleanSeñorio Iberico de Bellota chorizo Slices Brindisa Spanish Foods
Señorio Acorn Fed Iberico Chorizo Slices, 100g
This Ibérico chorizo is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa. Cured in Badajoz for 4 months. Predominantly lean red meat but with a perfect balance of fat. Full and intense flavour with hints of paprika and garlic, with a succulent and juicy texture. Señorío de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final product
(4)
£12.25
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Alejandro Magno Chorizo Slices Brindisa Spanish FoodsAlejandro chorizo la rioja brindisa
Alejandro Magno Chorizo Slices 100g
Embutidos Alejandro buy their pork from a small number of pig farmers, with whom they have worked for many years, producing excellent meat. Their coarse cut, mildly spiced, cured chorizo Magno is one of their iconic products: cured for a minimum of 60 days it is a great chorizo, moist, with an excellent balance of lean and fat and a clean, lingering flavour.
(7)
£5.95
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cured chorizo hoop in a marble chopping board with three yellow tomatoesAlejandro Chorizo Hoop Brindisa Spanish Foods
Alejandro Mild Chorizo Hoop 200g
This style of chorizo is halfway between a cooking chorizo and a cured one; this means that it can work well in a number of different recipes, or eaten on its own, but sliced more thickly than you would a fully cured chorizo. Made with the same ingredients as the Alejandro Barbacoa cooking chorizo but with mild, smoked paprika and subsequently dried for a couple of weeks.
(11)
£6.95
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cured chorizo hoop in a marble board with two chillies and three yellow tomatoesAlejandro spicy chorizo hoop 200g
Alejandro Hot Chorizo Hoop, 200g
Juicy, aromatic, smoky Riojan recipe. Distinct heat. Pan fry for cocktail coins. This style of chorizo is halfway between a cooking chorizo and a cured one; this means that it can either be cooked, or eaten on its own, but sliced more thickly than you would a fully cured chorizo.  Made using only meat from the shoulder, belly and jaw combined with either hot or mild smoked paprika and subsequently dried for a couple of weeks.
(11)
£6.95
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cured chorizo sausage in a chopping board with two slices and three tomatoesCM01934 Alejandro Magno velita mild chorizo La Rioja brindis
Alejandro Cured Chorizo Velita, 300g
Riojan recipe. Rich, balanced, oaky. Long matured. A unique chorizo. Easy slicing. Embutidos Alejandro buy their pork from a small number of pig farmers, with whom they have worked for many years, producing excellent meat. Their coarse cut, mildly spiced, cured Magno velita chorizo is one of their iconic products: cured for a minimum of 60 days it is a great chorizo, moist, with an excellent balance of lean and fat and a clean, lingering flavour. Any surface mould on this product is entirely natural and should just be rubbed off with a damp cloth
(4)
£9.95
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cured chorizo sausage in a chopping board with two slices and three tomatoes
Señorío Organic Acorn-Fed Iberico Chorizo 250g, Extremadura
This organic Ibérico chorizo is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa. Cured in Badajoz for 45 days. Predominantly lean red meat but with a perfect balance of fat. Full and intense flavour with hints of paprika and garlic, with a succulent and juicy texture.  
(3)
£15.95
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cured chorizo hoop in a chopping board and three yellow tomatoes
Enebral organic chorizo hoop mild 200g
Made from the meat of a herd of pigs raised freely on ecological farms in Andalucía, eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia. Pleasant and intense, paprika stands out. Enebral organic hoop chorizo mild can be eaten as a tapa with some bread. It is also excellent for cooking
(1)
£6.50
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cured chorizo hoop in a chopping board with two chillies and three yellow tomatoes
Enebral organic chorizo hoop hot 200g
Made from the meat of a herd of pigs that range freely on ecological farms in Avila, eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia. Pleasant and intense, paprika stands out. Enebral organic hoop chorizo hot can be eaten as a tapa with some bread. It is also excellent for cooking
£6.50
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sobrasada from mallorca, spreadable Spanish sausage on a wood board. There's garlic at the back and, a bit of bread and one knife at the front with a bit of the sausage pasteMild sobrasada - Brindisa Spanish Foods
Mallorquín Black Pig Mild Sobrasada, 380g
Unparalelled flavour. Nduja-style. Unique provenance. Rare pig breed, varietal paprika. Sobrasada is a semi-cured, soft-textured sausage, made from paprika and pork. This mild version of the black pig sobrasada contains the finest parts of Majorcan porc negre, a local breed that is free range and organically fed. The traditional way of eating Majorcan sobrasada is to spread it on local bread, grilled if preferred. Sobrasada pairs surprisingly well with honey and an authentic local way to enjoy it is well cured with a sprinkling of sugar. Membrillo or fresh summer fruits such as with figs, grapes and cherries make a perfect combination. Sobrasada is a very versatile ingredient for cooking with rice, pasta, fish, cheese, poultry, game, and for stuffing vegetables.
(3)
£21.50
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FAQs

Spanish chorizo is a pork sausage seasoned with Spanish smoked paprika, known as pimentón. It’s typically made with coarsely chopped pork and garlic, and depending on the variety, may also include chilli for heat. The paprika gives chorizo its distinctive smoky flavour and deep red colour.

Cooking chorizo is a fresh, soft sausage that must be cooked before eating. It is moist and similar in texture to a classic British sausage, releasing delicious paprika-infused red oil as it cooks. Cured chorizo, on the other hand, has been air-dried and is ready to eat. It is firm in texture and enjoyed sliced, much like salami.

All chorizo is flavoured with pimentón (Spanish smoked paprika), but the heat level depends on the variety. Chorizo labelled dulce is mild, while picante varieties are made with hot peppers and have a noticeable kick.

The defining ingredient is Spanish smoked paprika (pimentón). Garlic is commonly used, and sometimes oregano. Some chorizos are lightly smoked, which enhances their depth of flavour.

Cured chorizo is best thinly sliced and served as part of a tapas spread, in sandwiches, as a pizza topping, or simply enjoyed on its own with good bread.

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