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Dry Cured Spanish Chorizo

Dry curing meats is a craft that dates back many centuries, and Jacob of Artisan Meats of Vermont has mastered this delicate and difficult task. He makes these sausages for Ben at Snug Valley farm from their wonderful pasture raised pork that we have all come to love and trust so much.

Ingredients:

Snug Valley Farm Pork, Salt, Garlic, Sugar, Paprika, Ancho Chili Powder, Cayenne Pepper, Natural Casings, Lactic Acid Culture, Mold Culture, Sodium Nitrite and Nitrate required as a preservative

Average rating: 5 out of 5 carrots
Out of Stock
appx. 4.5 oz
$7.50
REVIEWS showing 1 of 1 review
RECIPES & TIPS

This Spanish Style Cured Chorizo is perfect for a fine dinner antipasto or snacks for lunches and picnics. An excellent accompaniment for any cheese plate. Chorizo is mildly spicy and may be considered too hot for the uninitiated.

For the fullest flavor, allow to come to room temperature and enjoy!

STORAGE TIPS

Store like fine cheese in wax paper in the fridge. White mold on the casing is part of the culture like cheese, and can be peeled off before eating.

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