The most important factor in choosing a chorizo is how you want to enjoy it. The table below explains how each chorizo is used, from grilling or cooking stews to slicing thinly and serving with no preparation. The first three chorizos are from Spain, while the rest are made in the U.S. from Spanish recipes. Descriptions of salchichon, lomo and morcilla are at the bottom.
Type of chorizo
(made in Spain) |
Brand |
Description |
How do I use it? |
Size |
|
| Chorizo
(Hot) Imported from Spain |
Palacios |
Thin chorizo, all-natural with picante
(spicy) pimentón; from Logroño (La Rioja) |
Perfect sliced for tapas, zesty without
being hot. Also excellent for cooking. |
9.5oz / 272gr |
| Chorizo
(Mild) Imported from Spain |
Palacios |
Thin chorizo, all-natural with dulce (sweet)
pimentón; from Logroño (La Rioja) |
Great for slicing, sereve with slices of
manchego cheese, or fry up with some eggs. |
9.5oz / 272gr |
| Chorizo
(Mini 4-Pack) Imported from Spain |
Palacios |
All natural mini-chorizos from Logroño
(La Rioja). Contains no preservatives. |
Excellent for grilling and cooking; also
as "cocktail" tapa. |
6.5oz / 185gr |
Type of chorizo
(made in U.S.) |
Brand |
Description |
How do I use it? |
Size |
|
| Butifarra
Catalonian Sausage |
Peregrino |
Fully cooked, soft and juicy Catalan-style
sausage 1.5" diameter |
Delicious grilled, or cook with eggs, beans,
or in stews. |
1 lb / 450gr |
| Mini
Chorizo Cooking Links |
Peregrino |
Long strand of 40-50 little cocktail sausages |
Grill on a skewer, broil or steam. |
1 lb / 450gr |
| Cantimpalo
(Coarse ground) |
Ole |
1.5" thick coarsely ground chorizo following
recipe from Cantimpalo (Salamanca) |
A standard chorizo sliced thin for tapas,
sandwiches, bocadillos. |
12 oz. / 340gr |
| Superior |
Quijote |
Large, thick finely ground chorizo made
from a family recipe from Cantimpalo |
Our most popular chorizo. Slice for tapas,
sandwiches, bocadillos. |
1 lb / 450gr |
| Chorizo
Casero, Galician Style |
D'Rouco |
Absolutely traditional -- packed in natural
casing. Contains wine and oregano. Quite different from Palacios and
Cantimpalo style chorizo -recipe from Galicia |
Serve thinly sliced with cheese; cook in
stews; broil or use as a condiment for paella |
7 oz/ 200gr |
| Chistorra
(Breakfast Sausage) |
Quijote |
Long thin Basque style chorizo made of
slightly smoked pork. |
You can cook it on a grill, or serve as
a breakfast sausage with eggs. |
7 oz / 200gr |
| Fuet |
Peregrino |
Dry-cured Catalan-style sausage somewhat
like salami. Long and thin |
Serve grilled or use for sandwiches, soups. |
13.75 oz |
| Sobresada
Mallorquina |
Peregrino |
Soft, spreadable, fine-ground Mallorcan-style
pork sausage. |
Great spread on crusty bread, which may
be roasted in oven. |
1 lb / 450gr |
| Soria |
Peregrino |
2.5" thick low-fat Castillian chorizo,
packed with chunks of lomo/pork loin. |
Makes elegant bocadillos; also a tasty
tapa snack or sandwiches. |
1 lb / 450gr |
Type of Salchichón, Morcilla and Lomo
(made in U.S.) |
Brand |
Description |
How do I use it? |
Size |
|
| Salchichón |
Ole |
Mild, salami-style with black peppercorns. |
A pleasant mild sausage. Good sliced for
tapas, sandwiches. |
1 lb / 450gr |
| Salchichón
Catalan-style with wine |
Quijote |
Pork, garlic & black pepper for a mild,
flavorful sausage cured with a tang of wine. |
A mild, tangy sausage. Good grilled, or
plain for tapas, sandwiches. |
15 oz / 425gr |
| Salchichón
de Vic |
Peregrino |
2.5" thick with lots of garlic, black
pepper. recipe is from the famous Catalan city of Vic. |
Snack, bocadillos, sandwiches, tapas. |
13.75 oz |
| Premium
Lomo embuchado (Pork Loin) |
Illera |
All Natural Pork loin - meaty, tender,
little fat. Preferred by many to jamón serrano. |
Exquisite tapa. Enjoy it alone or with
manchego. |
1.5 lb / 675gr |
| Lomo embuchado
(Pork Loin) |
Campofrio |
Pork loin meaty, tender, little fat. Preferred
by many to jamón serrano. |
Exquisite tapa. Enjoy it alone or with
manchego. |
1.5 lb / 675gr |
| Morcilla
(Blood Sausage) - Asturian Style |
Peregrino |
Black blood sausage typical of Old Castile
and Asturias. |
Key ingredient for fabada, cocido, stews. |
6 - 8 oz |
| Morcilla
with Rice (Blood Sausage) |
Peregrino |
Made with rice and onions, essential for
fabada or cocidos/soups. 1" thick. |
Fabada, cocido, stews. Enjoy fried for
breakfast. |
6 - 8 oz |
EN ESPAÑOL
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