- All natural, nitrate free - premium cuts of pork
- Seasoned with Spanish smoked paprika
- Recommended by The New York Times!
- From an old Spanish recipe
- U.S. made by a Spanish company
- Size - 6 oz/170 gr
Chorizo is Spain's most celebrated sausage. Each thin slice of this smoky, garlicky chorizo transports us to a tapa bar or cafe in Spain. Now you can enjoy this authentic flavor in your home.
The key to great chorizo is premium ingredients and careful curing. Imperial chorizo is made using premium lean pork seasoned with hardwood smoked Spanish paprika, sea salt and fresh garlic - and no preservatives. It is then slow cured until it is ready to slice into delectable circles of pure authentic flavor.
Master chorizo-maker Alfonzo Blazquez travelled from Extremadura to bring his celebrated chorizos to America. Every ingredient is carefully selected, and using in a centuries old Spanish recipe, the true chorizo of Spain is recreated here.
Serve this fully dry-cured chorizo thinly sliced with fresh bread and extra virgin olive oil.
No cooking necessary. Store in a cool dry place.
Pork, sea salt, Spanish paprika (authentic pimentón from Spain), fresh garlic, sugar, spices and lactic acid.
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Customer ReviewsAverage rating from 9 reviews Write a review
"To be honest it was a bit tasteless."
JOHN ZIELINSKI - FRANKLIN PARK, IL - Nov 15, 2015
"Delicious! I will definitely order again."
Mack - Boston, MA - Nov 6, 2015
"This together with a bowl of olives and pitcher of martinis and you are ready for the evening!"
Charles Jaffe - Morgantown, WV - Oct 4, 2015
"Not a huge fan of cured meats but I personally finished this little gem off myself! Simply wonderful. "
Doreen Bissonnette - tampa, FL - May 10, 2015
Diego Gonzalez - Dallas, GA - Dec 21, 2014
"Everyone loved it"
Faustino Perez - Duluth, GA - Dec 14, 2014
"This is a most Excellent product!!! "
Ruth Games - Dallas, TX - Jun 13, 2014
"Nice chorizo good spice and texture"
Marlys Steindl - Kent, WA - Apr 22, 2014
"Excellent. Impossible to tell this is not from Spain."
FERNANDO VALVERDE - MOUNT PLEASANT - Apr 13, 2014