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 mild, smoked paprika and subsequently dried for a couple of weeks.
INGREDIENTSPork, smoked paprika, salt, spices. Made with 158g of Spanish pork per 100g of finished product. Natural pork casing.