Chorizo
Intense, smoky, rich and savoury, a hearty cooking sausage that will infuse sorts of potato dishes, pasta, Eggs and roast vegetables – a real cook’s treat.
While all of our sausages are a labour of love, our smoked chorizo takes almost a week to produce. Cubes of pork shoulder and belly are mixed with salt, paprika, garlic, black pepper and caraway, then left to cure over four days to encourage the flavours deep into the meat. The cured pork is then minced and filled into natural casings, before being smoked over oak for 18 hours.
The end result is a bold and generous smoked sausage, with flecks of creamy back fat that melt deliciously into whatever you’re cooking.
Sold in packs of four.
£10.05
Our smoked chorizo is a raw product that must be cooked. It is up to you whether you remove the skins or not – they do develop a slightly firm texture in the smoker.
When it comes to cooking, you have many options:-
Cut into chunks to roast alongside potatoes, chicken thighs or vegetables, or add directly to a stew for long, slow braising.
To make a caramelised crumb for potatoes, pasta or Eggs, remove the skins and crumble into little pieces. Place into a frying pan over a low heat and allow the fat to slowly render, before turning the heat up a little to add some colour.
To fry for a sandwich, cut in half lengthwise to make two long half sausages. Place a pan over a medium-low heat, add the sausages cut side down and allow the fat to slowly render. Turn up the heat and cook until caramelised to your liking on both sides. Particularly delicious in a crusty bread roll with roasted peppers, rocket and aioli.
For the frying methods, you can use a little olive oil if you wish, but if you start the sausages slowly in a cool pan they should render plenty of their own delicious fat.
Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.
Average shelf life: 2-3 days.
Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.
