- Delicious, smoky sausages
- Small and tender - great for grilling
- Free-range pork
- Cook with paella or simmer in wine
- 1 inch thick
- Size - 2 lbs/900 g
These delicious plump chorizos follow the traditional style of home-made chorizos from Spain.
Their smoky flavor comes from the famous pimentón de La Vera, smoked paprika, that lends its flavor to all Spanish chorizo. Garlic and other spices add a complexity to this free-range pork sausage.
We love to cook these chorizos caseros on the grill - and they make a great cocktail sausage. They also lend a delicious flavor to paella. Another favorite cooking method is to simmer them in red wine in a cazuela for 20 minutes until they are tender and bursting with flavor.
Pork, salt, water, paprika, dextrose, nonfat dry milk, garlic, lactic acid starter culture, oleoresin (paprika), spice, asorbic acid, sodium nitrite, vegetable oil (corn oil), glyceryl monooleate, propylene glycol, BHT, TBHQ, citric acid, collagen casing. BHT, TBHQ, and citric acid added to help protect flavor.
Serving size, 1oz. (28g) Servings per container, Varies. Calories 120, calories from fat 90. Total fat 10g (15%), saturated fat 3.5g (18%), cholesterol 30mg (10%), Sodium 540mg (23%), total carbs 1g (0%), fiber 0g (0%), sugars 0 mg (0%), protein 7g. Vitamin A 8%, Vitamin C 30%, Calcium 0%, Iron 4%. * Percent Daily Values are based on a 2,000 calorie diet.
May We Suggest
May We Suggest
Customer ReviewsAverage rating from 11 reviews Write a review
"Very good quality, excellent for "breakfast" with eggs!!!"
Maria Fernandez - Guaynabo, PR, OH - Nov 3, 2014
"Have not had these yet, will be making paella soon now that it's cooler here in Nevada."
Olivia Peterson - Henderson, Nevada - Nov 2, 2014
"Very greasy chorizo. Not like my Abuela used to make. But taste is good and smoky."
JOANNE MENENDEZ - OAKVILLE, MO - Apr 8, 2013
"Nicely smoky, good paprika flavoring. Great in rice and beans."
Lisa Ramaci - New York, NY - Mar 10, 2013
Kevin - West Seneca, New York - Jan 17, 2013
"Simply delicious! Best chorizo I ever ate!"
Sara - New Milford, Connecticut - Jun 28, 2012
"The best chorizos for cooking or traditional "potajes" or " Berzas", also very yummy when cooked on the barbecue or grille ;)"
Lola White - Virginia Beach, Virginia - May 7, 2012
"I ordered these chorizos and they're like the chorizos I used to cook with back in the old country."
Domingo - Dec 10, 2011
"I like these, but they are a niche product. They cook up to be something like the lean part of American Bacon with some paprika spice. Grill or microwave them just a little too long, and you have a very thick crispy bacon part that is hard to eat. The best suggestion was saute in red wine. This leaves a plump, juicy smoky sausage."
GeneV - Oct 19, 2011
"Best ever! "
sarah - May 2, 2011
Denise E Lee - Jun 9, 2009