Chorizo Made from Humane Pork Named "Best New BBQ Sausage"

May 18, 2010

Williamsburg, VA (Vocus/PRWEB ) May 18, 2010 --, retailer of gourmet food from Spain and Latin America, announced today that its Spanish-style cooking chorizo, made from humanely raised Berkshire pigs, was named "Best New BBQ Sausage" in Food and Wine Magazine.

Chorizo from Spain is cured with smoked paprika and garlic and is usually grilled or added to paella, the traditional rice dish of Valencia. Unlike Mexican chorizo, which is spicy, Spanish chorizo is mild in flavor, and can be eaten by itself or added to recipes without overpowering other flavors.

La Tienda introduced their version of this flavorful sausage last year. This new cooking chorizo uses imported spices and top quality humane Berkshire pork. The Berkshire pig is a big, old-fashioned breed that is allowed to roam freely around the farm - this makes for happier pigs, and much better tasting pork. It is seasoned with smoked paprika from Extremadura in western Spain, sea salt from Cadiz in the south, and hand cut garlic.

In their May 2010 issue, Food and Wine Magazine says: "Best New BBQ Sausage: Most Spanish chorizo is sold ready to eat, but La Tienda's semi-cured kind needs a little grilling. Made with U.S. free-range Berkshire pork, the links are delicious on their own or threaded on skewers with onions and bell peppers."

La Tienda offers 12 oz packages of cooking chorizo (4 or 5 links) for $9.95 at

About La Tienda:
Founded in 1996, is the leading gourmet food from Spain, offering over 800 products. Family–owned and managed, the business is dedicated to working with artisan and small family businesses in Spain. is headquartered in Williamsburg, Virginia, with its Spanish operation based outside of San Sebastian, Spain. Warehouses in Virginia and Alicante, Spain, ship throughout the United States, Puerto Rico, Canada, Europe and the UK. shipped to over 75,000 customers in 2009, including restaurants and renowned chefs. Its first retail store opened in Williamsburg, VA in November of 2009.

Contact Information:
Don Harris, (; 757-566-9606)