There is an ancient tradition in Leon for producing fine charcuterie. This ox chorizo recipe includes beef fat, smoked paprika, garlic, oregano, salt and natural casings.
Unlike other chorizo recipes, there is no pork fat used in this product. Additive free.
Ox chorizo is darker in colour than normal due to the natural colour of the meat. It is leaner and has more depth of flavour. The taste is similar to cecina - smoky and with the heat of paprika.
Ox chorizo is a cured product ready to use in thin slices as a tapa with olive oil bread-sticks, ideal for a charcuterie platter.
It is also an ingredient for the traditional guisos (stews) with lentils, chickpeas or butter beans.
|Nutrition -||Per 100g|
|Energy||1681kJ / 405kcal|
|of which saturates||11g|
|of which sugars||0.8g|
|* 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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