Chorizo & Other Meats

Roast pork taste. Hot paprika kick at the end. Fires up bean stews. Great to grill on the parilla. 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. Approximately 250g.

Roast pork taste. Hot paprika kick at the end. Fires up bean stews. Great to grill on the parilla. These cooking chorizos, spiced with mild- and hot-smoked paprika, are free from any artificial colourings or preservatives and are an excellent ingredient in many different dishes. At their best poached in wine or cooked in a casserole, they add a depth of flavour, a hint of smokiness and a beautiful colour to whatever they are cooked with. This product has been awarded with 1 star in the Great Taste Awards 2016. The judges' comments were: "Plump, generously sized sausage with a good colour, nice presentation, not a traditional chorizo appearance. The flavour is good and spicy. Juicy and smoky from the paprika."

These cooking chorizos, spiced with mild, smoked paprika are free from any artificial colourings or preservatives and are an excellent ingredient in many different dishes.  At their best poached in wine or cooked in a casserole, they add a depth of flavour, a hint of smokiness and a beautiful colour to whatever they are cooked with.

These cooking chorizos, spiced with hot, smoked pimentón de la Vera are free from any artificial colours or preservatives and are an excellent ingredient in many different dishes. At their best poached in wine or cooked in a casserole, they add a depth of flavour a hint of smokiness and a beautiful colour to whatever they are cooked with.

These cooking chorizos, spiced with mild, smoked paprika are free from any artificial colourings or preservatives and are an excellent ingredient in many different dishes. At their best poached in wine or cooked in a casserole, they add a depth of flavour a hint of smokiness and a beautiful colour to whatever they are cooked with.

Rich, smoky. A classic Basque recipe. Grills easily. A regional speciality of north-east Spain, the chistorra (sometimes spelt txistorra) is a long, thin cooking chorizo that is delicious cooked with huevos rotos or in a tortilla de patata, or simply grilled on a barbecue. This chistorra from La Rioja is mildly spiced and has a deep savoury flavour with a long, clean aftertaste. This is a fresh product and has a shelf-life of approximately two weeks. 

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.

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.

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

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.

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.