- Delicious, smoky sausages
- Great for grilling
- Small and tender
- 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 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.
Average Customer Rating: 4.5 out of 5 based on 11 reviews
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Timothy Mitchell - Tuckerton, NJ
JOANNE MENENDEZ - OAKVILLE, MO
"Very greasy chorizo. Not like my Abuela used to make. But taste is good and smoky."
Lisa Ramaci - New York, NY
"Nicely smoky, good paprika flavoring. Great in rice and beans."
Kevin - West Seneca, New York
Sara - New Milford, Connecticut
"Simply delicious! Best chorizo I ever ate!"
Lola White - Virginia Beach, Virginia
"The best chorizos for cooking or traditional "potajes" or " Berzas", also very yummy when cooked on the barbecue or grille ;)"
"I ordered these chorizos and they're like the chorizos I used to cook with back in the old country."
"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."
"Best ever! "
Denise E Lee