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Chorizo Superior (Cantimpalo-style Sausage)
- Quijote brand sausage
- Thick slicing chorizo, USDA inspected
- Pairs well with Manchego cheese
- Size - Approx. 1 lb/450 gr
This delicious chorizo is made in a style typical of the area around Salamanca and Cantimpalo. The 1.5 inch thick, foot-long chorizo requires no preparation and is ready to eat. Slice it thinly for a tapa with Manchego cheese, or as the basis of a sandwich or bocadillo.
This chorizo is made domestically following a Spanish recipe, using imported seasonings. Quijote chorizo is a favorite in the Tienda community. (U.S. made.)
Ingredients
Pork, salt, water, paprika, nonfat dry milk dextrose, garlic, lactic acid starter culture, oleoresin (paprika), asorbic acid, sodium nitrite, vegetable oil, (corn oil), glyceryl monooleate, propylene glycol, BHT, TBHQ, citric acid, pork natural casing.
Nutritional Information
Serving size 1 oz. (28g) Servings per container 16. Calories 110, calories from fat 70. Total fat 8g (12%), saturated fat 2.5g (13%), cholesterol 25mg (8%), Sodium 340mg (14%), total carbs 1g (14%), fiber 0g (0%), sugars 0 mg (0%), protein 5g. Vitamin A 8%, Vitamin C 0%, Calcium 2%, Iron 2%. * Percent Daily Values are based on a 2,000 calorie diet.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
Use and Care
This cured chorizo can be eaten straight out of the package. Slice and eat, no cooking needed.
When opened, this chorizo will keep for 3 weeks in the refrigerator. Unopened, it can be stored up to 6 weeks at room temperature, up to 2 months in the freezer and indefinitely in the refrigerator.
Small white dots of mold on the exterior of cured chorizos are not uncommon and can be wiped off using a cloth dampened with cooking oil. Product with green or black mold should not be consumed.
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Customer Reviews
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Ronald - Lewes, DE October 2022
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"Great with with Manchego cheese my favorite when I was in Salamanca"
NOEL - Marana, AZ June 2022
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"Reminds me of my childhood. Visiting grandparents in Rota Spain "
Rose - Chesterfield, VA January 2022
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Michael - Mongomery, AL July 2014
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"Love this chorizo, reminds me of my childhood when we would visit my grandmother, she always had chorizo."
vineman - Napa, California July 2014
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"muy buen producto"
silvestre - brooklyn, NY June 2014
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Louis - Upper Chichester, PA May 2014
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"That is the best chorizo I have ever eaten. Good delivery time."
David - Boise, ID April 2014
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"a tasty dry chorizo, perfect sliced very thin or dotted into eggs, pasta sauces, salads--only needs a good manchego and wine for companions."
patricia - brooklin March 2014
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Jesus - Banks, OR June 2013
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daniel - mt.angel, OR June 2013
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"This is my husbands favorite Chorizo!!"
Deb - waynesville, NC April 2013
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Vernon - MOUNT MORRIS, IL April 2013
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"A great snack with cheese and crackers. Not fatty, like a good Spanish salami."
Lisa - New York, NY March 2013
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"very good tasting chorizo, sliced thinly and fully appreciated"
Patricia - Kapaa, HI March 2013
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Rodolfo - Redding, CT March 2013
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JEREMY - New York, NY February 2013
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Javier - Asheville, NC February 2013
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"This is my favorite!"
BRUCE - Myrtle Beach, SC February 2013
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Elizabeth - Locust Grove, AR February 2013
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Frank - New York, NY February 2013
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Eduardo - rochester, NY January 2013
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"Excellent for snacking and works great as a seasoning when browned in olive oil too!"
Bill - Holliston, Massachusetts January 2013
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wild - Fairfax, Virginia January 2013
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"As the name implies, this is a superior Chorizo. The fat to lean ratio is perfect. The texture is firm, but not rock hard. It slices beautifully for tapas, quesadillas, or tortas. Nice blend of spices, with the paprika not overwhelming the sausage. "
Mike - July 2011
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"I'm surprised by all the good reviews. I was disappointed with this chorizo; it doesn't even come close to chorizo in Spain. Next time I'll spend the extra $3 to try a cantipalo that's made in Spain."
Dave - June 2011
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"Excellent flavor, firm but not tough."
Mike - February 2011
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"Delicioso! This is a simple recipe; yet so delicious I just invited friends over to try it. Perfect balance of spices, salt, meat, fat, and smokiness. Well dried and hard as it should be. The best Cantimpalo I have had in a long time. This I love with red wine, crusty bread, and cured Spanish cheese."
Victor - December 2010
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" The closest to any made in Spain, second to none: Fantastic, on a scale of one to ten, a BIG 10! "
Grace - December 2010
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"Pleasant flavor"
Marlene - November 2010
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"Delicious!"
Rob - September 2010
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Gerardo - June 2009