Chorizo de Pueblo - Regular, Dry Cured

This dry-cured Spanish Chorizo de Pueblo from Palacios is as classic as it gets. Based on an old family recipe, it starts with Spanish pork, which is coarsely ground and mixed with salt, garlic, and high-quality sweet smoked paprika from the western Spanish region of Extremadura, known as pimenton de la Vera dulce. It contains no nitrates, nitrites, or any other preservative.

This chorizo is rich and porky, with an added depth of sweet, smoky (not spicy) flavor from the paprika. It’s fully-cured and ready to eat, so slice it thin and serve with Spanish cheeses on a charcuterie board, slightly warmed on crusty bread, in scrambled eggs, or atop pizza.