Our chorizo is sourced from a small family producer who belongs to the Consorcio del Chorizo Espanol, founded to protect the quality & origins of authentic Spanish chorizo. They have been making chorizo as a family since the 1950s.
The chorizo is particular to the region of Lugo, in Galicia, and is made up of five natural ingredients: Duroc pork shoulder, Duroc pork belly, salt, Paprika de la Vera and garlic. The chorizo is hung and cured for thirty days and gently smoked over Holm Oak.
The quality and flavour of our chorizo comes from two of the most important ingredients:
Duroc pork: A rare breed of pig that is traditionally farmed in Northern Spain for quality hams and chorizo. It produces a delicate flavoured pork, laced with rich, buttery fat.
Hot Paprika de la Vera: The distinctive flavour of authentic Spanish chorizo comes from the very special Paprika that is produced in the fertile alluvial soils around the Tietar River in La Vera.
We simply slice the Chorizo into rounds and gently roast it until it's crisp and delicious with no greasy residue.
This is what made us famous and I love them. So please enjoy