Home Style Chorizos Caseros by Quijote - 1.65 Pounds$30.95
- Delicious, smoky sausages
- Dry cured, slice and serve
- Simmer in wine or cider
- U.S. made from a Spanish recipe
- 1 inch thick
- Size - 1.65 lbs/748 g
These delicious cured 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.
These chorizos are fully cured and ready to slice and serve with bread and aged cheese. You can also simmer them in red wine in a cazuela for 20 minutes for a flavorful tapa.
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.
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.
May We Suggest
"Delicious, very flavorful! "
Maria - Ronkonkoma, NY May 2020
"Very good chorizo"
Richard - Danville, KY November 2018
Tino - Atlanta, GA November 2016
"At the outset, let me say that I am a very long time and loyal La Tienda customer and have always been satisfied with the quality of their products and service, until now. They were out of the chorizo that I usually ordered so I ordered 2 packages (4 lbs) of this instead. It pains me to say it but in my opinion they are awful. Very salty and far too oily. There are other cooking chorizos that are far better. I am going to have a hard time getting through 4 pounds of these."
Bob - Fairport, NY March 2016
" Just tried them,and were as good as I had hoped for."
gabino - Barre, VT January 2016
"No puedo estar sin estos chorizos, muy Buenos."
Carmen - Austin, TX November 2015
"Yummy! These are awesome! Great flavor for any dish."
KIMBERLY - SAINT JOHNS, FL September 2015
COURTNEY - GREENWICH, CT September 2015
Luisa - Westbury, NY May 2015
Robert - Madison, AL December 2014
CARMEN - Austin, TX December 2014
"Very good quality, excellent for "breakfast" with eggs!!!"
Maria - Guaynabo, PR, OH November 2014
"Have not had these yet, will be making paella soon now that it's cooler here in Nevada."
Olivia - Henderson, Nevada November 2014
clifford - swampscott, MA November 2014
Angelo - Philadelphia, Pennsylvania July 2014
John - Basking Ridge, NJ June 2014
Timothy - Tuckerton, NJ April 2013
"Very greasy chorizo. Not like my Abuela used to make. But taste is good and smoky."
JOANNE - OAKVILLE, MO April 2013
"Nicely smoky, good paprika flavoring. Great in rice and beans."
Lisa - New York, NY March 2013
Kevin - West Seneca, New York January 2013
"Simply delicious! Best chorizo I ever ate!"
Sara - New Milford, Connecticut June 2012
"The best chorizos for cooking or traditional "potajes" or " Berzas", also very yummy when cooked on the barbecue or grille ;)"
Lola - Virginia Beach, Virginia May 2012
"I ordered these chorizos and they're like the chorizos I used to cook with back in the old country."
Domingo - December 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 - October 2011
"Best ever! "
sarah - May 2011
carmen - July 2010
Denise - June 2009