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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sobrasada from mallorca, spreadable Spanish sausage on a wood board. There's yellow tomatoes at back and, a bit of bread and one knife at the front with a bit of the sausage pasteSobrasada from Mallorca - Brindisa Spanish foods
Mallorquín Black Pig Hot Sobrasada, 380g
Unparalleled flavour. Nduja-style. Unique provenance. Rare pig breed, varietal paprika. Sobrasada is a semi-cured, soft-textured sausage, made from paprika and pork. This hot 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.
(10)
£21.50
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sobrasada, spreadable spanish sausage on a wood board. There's two yellow tomatoes at the back and one knife at the front with a bit of the sausage pasteEnebral Organic Sobrasada Brindisa Spanish Foods
Enebral Organic Sobrasada
Sobrasada is a cured, soft-textured pork sausage. Made from the meat of pigs fed on organic cereals, legumes and foraged food. Cured by a specialist family company in Segovia. With a melting texture and pleasant smokiness, it pairs particularly well with something sweet, making it delicious when drizzled with honey. Use like a pâté or stir into dishes. 300g in weight
(8)
£7.25
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Enebral Organic mild Chorizo Slices Brindisa Spanish FoodsEnebral Organic mild Chorizo Slices Brindisa Spanish Foods
Enebral Organic Chorizo Slices 100g
Made from the meat of a herd of pigs that range freely on the dehesa of Andalusia, eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia. This chorizo is mildly seasoned with sweet paprika to give a touch of warmth.
(4)
£6.50
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Enebral Organic Hot Chorizo Slices Brindisa Spanish FoodsEnebral Organic Hot Chorizo Slices Brindisa Spanish Foods
Enebral Organic Hot Chorizo Slices, 70g
Made from the meat of pigs fed on organic cereals, legumes and foraged food, and with minimal use of antibiotics, avoiding chemicals in the food chain. Cured by a specialist family company in Segovia. This cured chorizo is simply seasoned with salt, black pepper and mild paprika, allowing the clean flavour of the organic meat to come clearly through.
(2)
£5.50
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Alejandro Magno Chorizo Brindisa Spanish Foods
Alejandro Magno Chorizo whole piece
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 90 days it is a great chorizo, moist, with an excellent balance of lean and fat and a clean, lingering flavour. Approximately 1.3kg 
(5)
£50.50
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Packaged sliced hot chorizo by Luis Gil
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Luis Gil Organic Hot Chorizo, 100g
Smoky, touch of heat. Pigs graze in La Rioja’s UNESCO Biosphere Reserve. Additive free.  Embutidos Luis Gil crafts organic, artisanal charcuterie from 100% purebred Duroc pigs raised in the Ocón Valley, La Rioja—a UNESCO Biosphere Reserve. The pigs roam freely year-round, feeding on homegrown organic grains, roots, and acorns. This sustainable, closed-loop farming approach ensures exceptional animal welfare, preserves biodiversity, and produces deeply marbled, flavourful meat. Certified organic and free from additives, gluten, lactose, and GMOs, Luis Gil charcuterie offers rich flavour and a leaner profile, ideal for health-conscious food lovers seeking authentic taste and responsible farming.
£6.95
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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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