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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.
|Nutrition -||Per 100g|
|Energy||1840kJ / 440kcal|
|of which saturates||15g|
|of which sugars||0.2g|
|* Typical values per 100g|
Embutidos Alejandro is a small family business that specialises in the production of Riojan charcuterie in Logroño, the provincial capital. Their drive to maintain the highest standards of quality, and the care of the sourcing of their ingredients, results in an excellent range of chorizos, both cured and for cooking, and other cured meats.
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