This style of chorizo is halfway between a cooking chorizo and a cured one; this means that it can work well in a number of different recipes, or eaten on its own, but sliced more thickly than you would a fully cured chorizo.
Made with the same ingredients as the Alejandro Barbacoa cooking chorizo but with hot, smoked paprika and subsequently dried for a couple of weeks.
Pork, paprika, salt, spices. Made with 158g of pork per 100g of finished product.Natural casing
STORAGE & CARE Keep in a cool and dry place away from direct sunlight
||1840kJ / 440kcal
| of which saturates
| of which sugars
|* Typical values per 100g