- Made with free-range pork
- Mildly spicy cooking sausage
- Delicious grilled or fried
- Certified humane pork
- Spanish recipe with imported spices
- Size - 2 x 12 oz/340 g - 8 Links
Our spicy artisan cooking chorizo adds a little fire to our popular artisan cooking chorizo sausage! It grills up juicy and smoky, with a mild spiciness that is addictive. We blend free-range heritage pork with imported spices from Spain to create this top quality chorizo.
We partnered with Edwards Smokehouse in Surry Virginia to create an authentic Spanish chorizo using only the very best ingredients. Smoked Pimentón de la Vera paprika, sea salt from Cadiz, fresh chopped garlic and other top quality spices impart the true flavor of Spain. The spicy paprika adds a delicious smoky taste and a warm spiciness to the sausage and it cooks up tender and juicy.
Our Peregrino cooking chorizo is made from 100% free-range pork, officially Certified Humane by the Humane Farm Animal Care non-profit. The animals are given no antibiotics or growth hormones and no animal byproducts are added to their feed. The pigs are raised under optimal conditions and get plenty of exercise. The pork is much tastier than industrial pork - happier pigs means tastier pork!
This chorizo is delicious on the grill and great for your next Spanish paella. It can also be enjoyed as a breakfast sausage or simmered in red wine.
Your chorizo will arrive packed cold. It can be stored in the refrigerator for several weeks. U.S. Made.
Heritage Berkshire pork, smoked Spanish paprika, Spanish sea salt, fresh garlic, nonfat dry milk, sodium nitrite, spices, natural hog casings.
Serving size, 3oz (84g). Servings per container, 4. Calories 260, calories from fat 200. Total fat 22g (34%), sat. fat 8g (40%), cholesterol 55mg (18%), sodium 740mg (18%), total carbs 2g (1%), fiber 1g (4%), sugars 1g, protein 13g. Vitamin A 20%, Vitamin C 4%, calcium 4%, iron 6%. * Percent Daily Values are based on a 2,000 calorie diet.
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Customer ReviewsAverage rating from 17 reviews Write a review
"It was very good, loved it"
EVELYN M GRAHAM - JACKSONVILLE, FL - Sep 25, 2015
Brian Carlson - Metropolis, IL - Sep 25, 2015
"Great flavor and texture. Can shrink up if cooked too long in paella. I add the sliced chorizo about 6 minutes after the rice and broth."
Moses Botbol - Brighton, MA - Sep 25, 2015
"awesome! delicious!!!! I LOVE CHORIZO AND BUTIFARRA."
Cecilia Benz - Chicago, IL - Sep 25, 2015
"Zesty and wonderful, no mistakes with this. "
PETER - WATERFORD, CT - Jun 8, 2015
"These sausages are perfect for my Rhode Island stuffed clams. Also, my family and friends love the sausage in my homemade tamales. In particular, my grandson who is 7 absolutely loves the sausage with his scrambled eggs for breakfast. "
Chandler Johnson - Rydal, PA - Apr 19, 2015
"A wonderful compromise between the tremendously spicy Mexican Chorizo and the somewhat blah traditional Spanish chorizo. Excellent for barbecue or sausage side dish."
Ted Slawski - Amherst, MA - Apr 19, 2015
"Love the product"
James Martin - Charlotte, NC - Apr 12, 2015
"Very good but a little too hot for me. I like the mild ones better."
Daniel Andrews - Henderson, Nevada - Apr 5, 2015
norm jones - potsdam, NY - Mar 8, 2015
"Other than homemade, perfect! People in the midwest may find it to be muy picante; those in the southwest and California, not picante enough. Just keep in mind that "everyday" foods in Spain don't rise to the levels of India or Latin America. "
hhilandera - NorCal, CA - Nov 10, 2014
"We will order these again"
Estelle Jackson - Boston, MA - Nov 2, 2014
"Tasty, cooks up well, nicely spicy."
Dman - Prescott, AZ - Nov 2, 2014
Frederick Locke - Wilmington, NC - Jun 22, 2014
"just what I've been looking for: cooking chorizo which softens as it cooks. "
patricia fowler - brooklin - Mar 28, 2014
"Intense heat, strong and excellent paprika-pork flavor, not too salty. A new favorite for an appetizer/cheese/membrillo plate."
Nelson Blackwell - Los Angeles, CA - Oct 24, 2013
"Outstanding product. Needs to have a slight smokey hot paprika boost. Only product we could find on the US market that even came close to the 'real thing'!"
PETER FINDLAY - SUFFOLK, VA - Jun 9, 2013