 |
Chorizo for slicing and spreading
|
 |
Chorizo, Spain's most famous food: a sausage made using garlic, paprika and salt. It is available in a thousand varieties throughout Spain, thick and thin, dry-cured or smoked; the leaner versions are Chorizos for slicing as a tapa, the more fatty ones are chorizos for cooking. We have a wide selection of both types, as well as a range of pre-sliced meats. Then there are Salamis, including new Wild Boar and Venison salamis and peppercorn-covered Fuets, a soft, thin salami; pieces of cured belly pork, Panceta, and the cured loin of pork - Lomo. We also have pieces of Cecina, the famous wood-smoked beef from Leon. |
|
A well cured horseshoe-shaped chorizo from La Rioja, made using sweet paprika, so just very gently peppery. Great for slicing and eating as a snack, or for cooking - this is a very versatile and tasty chorizo!
|
£4.45
Qty
|
|
|
The spiciest in our range of chorizos -a well cured horseshoe-shaped chorizo from La Rioja, made using hot paprika. Great for slicing and eating as a snack, or for cooking - this is a very versatile and tasty chorizo!
|
£4.45
Qty
|
|
The national sausage of Mallorca and the Balearic Islands: a soft, spreadable chorizo weighing a minimum of 300g. The climate of these islands is too damp for air-drying hams and chorizo in the method used on the mainland, so other traditional methods of making sausages are used, like this. Sobrasada is a soft-textured chorizo made with streaky bacon, loin of pork and spices, mainly paprika. Can be eaten uncooked, spread on toast and sprinkled with honey for breakfast, or used in pasta sauces and risottos.
|
£4.75
Qty
|
|
NEW! This new range of wild boar and venison chorizos and salamis come from the mountains in Cantabria, northern Spain, and have a quality mark from the Cantabrian community as a seal of their outstanding quality. Made from wild boar loin and pork loin, with bacon, paprika and other spices, they are cured naturally in the mountain air; the weight is a minimum of 180g.
|
£5.75
Qty
|
|
|
NEW! This new range of wild boar and venison chorizos and salamis come from the mountains in Cantabria, northern Spain, and have a quality mark from the Cantabrian community as a seal of their outstanding quality. Made from venison loin and pork loin, with bacon, paprika, garlic and other spices, they are cured naturally in the mountain air; the weight is a minimum of 180g.
|
£5.75
Qty
|
|
This is a really delicious and useful pack consisting of a whole small chorizo and a whole small salami, weighing a minimum of 450g and made from Iberico de Bellota acorn-fed pata negra pigs from Guijuelo, Salamanca. Cured for 3-4 months, they have a rich, nutty flavour and melt-in-the-mouth texture, ready to slice and eat as part of an assorted charcuterie platter, and great value for Iberico charcuterie.
|
£10.75
Qty
|
|
-SORRY, OUT OF STOCK- This is a half-piece of a whole stick of Iberico Chorizo, made from acorn-fed Pata Negra pigs from Guijuelo in Salamanca, weighing a minimum of 650g, smoked & dry-cured in the traditional way in natural skin, for 3-4 months. It has a smooth silky taste and is made using the best quality 'Bellota' Iberico meat. Excellent for slicing, and particularly good as part of a charcuterie assortment - absolutely delicious!
|
£18.95
Qty
|
|
A big stick of spicy hot chorizo from Pamplona weighing a minimum of 1.5kg - best used with a slicing machine or a sharp knife to ensure thin slices. Great for catering or for a party!
|
£22.25
Qty
|
|
A big stick of tasty Serrano Chorizo, weighing a minimum of 1.5kg - best used with a slicing machine or sharp knife to ensure thin slices. This is a quality product from Pamplona with a natural skin and great flavour, mildly spicy only as the paprika used is a sweet one.
|
£22.95
Qty
|
