A classic ingredient in Spanish cooking, this Capreolus Chorizo for Cooking is perfect for sprucing up weeknight meals. It is made from free-range West Country pork which is cured and flavoured with Spanish smoked paprika, ancho chilli, Spanish purple garlic and cayenne pepper.
The chorizo has been fermented and then partially air-dried before they pack the sausage to prevent further drying. This makes it perfect for cooking, the sausage still retains some moisture so it is not too dry and crumbly but the highly flavoured fat renders very quickly in cooking.
Perfect for paella, with monkfish and green beans, in risotto or in a breakfast hash with eggs, potatoes and spices. It is best described as on the hotter side of a medium heat. The sausages are filled into natural hog casings before being fermented and air dried. Sausage weights may vary from chorizo to chorizo, but you will receive a minimum weight of 100g.
Suitable for those with a Gluten Free diet.
