cured chorizo hoop in a marble board with two chillies and three yellow tomatoes
Alejandro spicy chorizo hoop 200g
cured chorizo hoop in a marble board with two chillies and three yellow tomatoes
Alejandro spicy chorizo hoop 200g
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Gluten Free

Alejandro Hot Chorizo Hoop, 200g

£6.95

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.

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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.

Nutrition Per 100g
Energy 1840kJ / 440kcal
Fat 39g
of which saturates 15g
Carbohydrate 0.4g
of which sugars 0.2g
Protein 24g
Fibre 0g
Salt 3.5g
Pork, smoked paprika, salt, spices. Made with 158g of Spanish pork per 100g of finished product. Natural pork casing.
Keep in a cool and dry place away from direct sunlight.

What is Spanish chorizo?

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.

What wine pairs well with Alejandro chorizo?

Red wine. The wine needs to be able to stand up to smoke, spice, garlic and rich fattiness and the most obvious answer is Rioja, made with Tempranillo grapes. The wine brings freshness and acidity, soft tannins and vanilla notes which enhance the smokier elements. Other grapes varieties, Mencia (Bierzo wines) and Garnacha (Navarre) can also hold up to the powerful flavours.

What is the heritage of Alejandro chorizo?

Embutidos Alejandro is a specialist producer of chorizos, based in Logroño, the capital of the region of La Rioja. The business started as a shop in the Corregidor Market in Logroño (below) in 1960 before it moved into production of chorizos in the 1970s.

What is the difference between cooking chorizo and cured chorizo?

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.

How do I serve cured chorizo?

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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  • Click here for information regarding Scottish Highlands, Northern Ireland, and off-Mainland UK delivery. 
  • During checkout, you can select your preferred delivery date (Tuesday to Saturday). Orders can be scheduled up to 30 days in advance, or 60 in the run-up to Christmas. 
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  • Please note that deliveries are not available on Sundays or Mondays for most of the year, except during peak trading periods in December. Orders placed after 11:00 am on Fridays will be despatched after the weekend for delivery from Tuesday onwards, unless a later date is selected. 
  • Our courier, DPD, will send a notification on the day of delivery with a one-hour delivery window - between 8:00 am and 6:00 pm - to help you plan your day. 
  • You may also specify a 'safe place’ for your delivery if no one will be available to receive it. Please be aware that we cannot request specific delivery times or calls from the driver. 

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