- All natural, no nitrates or nitrites added
- Sweet smoky flavor, USDA approved
- Dry-cured and ready to eat!
- Size - 2 x 6.5 oz/185 gr (4 Pieces)
These delicious pork sausages are seasoned with sweet smoked Spanish paprika -- pimentón dulce. It is the mildest of the distinctive smoked paprikas that set Spanish chorizo apart from sausages from any other country.
These chorizos are fully dry-cured and ready to eat with your favorite cheese and wine, or a chunk of crusty bread. You get 4 links, each 2 to 3 inches long.
Pork, paprika, salt, garlic, and pork's natural casing. All natural. No Preservtives. No artificial colors. MSG Free.
Mini cz-16A: Serving size, 1oz. (28g) Servings per container, 7. Calories 140, calories from fat 110. Total fat 12g (18%), saturated fat 4g (2%), trans fat 0g (0%), cholesterol 20mg (7%), Sodium 465mg (19%), total carbs 0g (0%), dietary fiber 0g (0%), sugars 0g, protein 7g. Vitamin A 0%, Vitamin C 0%, Calcium 2%, Iron 8%. * 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.
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Wilfredo Santiago - Mooresville, IN - Sep 4, 2017
"Deliciosos! They melt in your mouth. I highly recommend them."
Mirucha - Yonkers, NY - Feb 19, 2017
donna maus - northfield, MN - Jan 2, 2017
Tpalaci - Atlanta, GA - Nov 11, 2016
Maida L Donate - Arlington, VA - Apr 24, 2016
"Really flavorfull...just tough and a bit too dry...still really like them!"
Connie JANSEN/MUGICA - DesMoines, WA - Feb 22, 2016
"Very well balanced flavor."
Roland B Hernandez - Clinton Township, MI - Feb 21, 2016
"It was Great!!!"
Dale Parrish - Monroe, NY - Dec 28, 2015
"These are exactly what we were looking for! Great! "
Debra Prieto - Barnsboro, NJ - Nov 8, 2015
"Hubby really likes these little sausages - and I do too - just to snack on."
berky - Onondaga, MI - Oct 25, 2015
"Pretty good, very oily at first, cook well, good uncooked too."
Olivia GRACE - IRVINE, CA - Sep 25, 2015
"These are very good"
robert butter - memphis, TN - May 17, 2015
MARIE BUCHNER - CHAPIN, SC - Mar 8, 2015
"Absolutely delicious!!! "
Leah Quick - Circle Pines, MN - Feb 22, 2015
"Tasted great in our paella."
JOYCE DE LAVEAGA - Austin, TX - Jan 18, 2015
"I use these chorizos for everything... in slices for my breakfast, for a snack, with my garbanzos... "
ROMAN SOTO FELIU - Saint Paul, MN - Nov 9, 2014
"Just the right size for one person "
PHYLLIS SKALKO - DUNSMUIR, CA - Nov 2, 2014
Sandra Rock - Apex, NC - Jul 6, 2014
"I love the versatility, we add them to other dishes or by itself. "
Amalia Estrella - Richmond, British Columbia - Jun 29, 2014
"Very nice flavor."
Sarah Crowe - East Aurora, New York - Jun 15, 2014
"ordered these for the second time and took some to southern California for a business party; my colleagues thought they were a blast; I sliced and encased an entire package of links in foil; cooked up great on the grill. "
W N Hashimoto - Berkeley - May 30, 2013
"Very nice flavor and texture."
Michael Murphy - Needham - May 20, 2013
"these make great appetizers"
Lisa Pyzel - Concord - Apr 8, 2013
SILVIA ALVARADO - CARMEL - Mar 17, 2013
"very satisfying and l really like the size of each piece and the packaging. please keep this in your catalog and in stock"
patti broad - west Hartford - Feb 10, 2013
"One of our favorites"
Terry Roberts - Farmington - Feb 10, 2013
"Used on pizza instead of pepperoni. Rich, greasy, tasty, thoroughly enjoyable."
alice b - Middleton, Wisconsin - Jan 6, 2013
"It's very good. But I would have liked it just a tad bit sweet. It reminded me of our Pampanga Longanisa in the Philippines. YUm! Of course! we got it from the Spaniards."
Gloria Arel - Dec 19, 2010