This cooking chorizo has the characteristic touch of the region of Astorga, Castile and Leon.
It is made with the finest lean pork, salt, paprika, garlic and oregano, stuffed into a natural hog casing.
This product is gluten-free, which makes it ideal for those on a gluten-free diet.
It is neither a fresh chorizo nor a cured one, as it is just cured for a week.
The vibrant colour and aromas of the paprika are not overshadowed by the spices. This cooking chorizo has a pleasant warmth, a savoury taste and a lasting finish.
Ideal for simmering in water, wine or cider. A perfect companion to beans and pulses: serve on a bed of lentils and winter vegetables, a summer lentil salad, or, once grilled, add a few slices to a bean and vegetable stew.
To create a signature Brindisa chorizo roll, butterfly the sausage, grill on both sides, then place in a roll with fresh rocket leaves and Navarrico piquillo peppers. Drizzle with extra virgin olive oil and serve.
|Nutrition -||Per 100g|
|Energy||1205kJ / 291kcal|
|of which saturates||8.4g|
|of which sugars||0.75g|
|* Typical values per 100g|
Cecinas Pablo is a small family firm in the town of Astorgas in north-west Spain.
They specialise in the production of cecina, the smoked, cured beef that is an iconic product of the region. They also produce a high-quality range of cured and cooking chorizos and serrano hams.
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