The world would be a less vibrant place without good chorizo in it.
We have worked hard to pare back this classic semi-dry sausage recipe to give you an authentic product packed with Pimentón de la Vera, garlic and red wine.
Coarse-ground to give it proper texture and made, as always, from only the best free-range Gloucester Old Spot pork.
Type: Small diameter semi-dry salami, fermented for 24 hours
Hang time: 4-6 weeks
Format: 175g whole salami
Serving size: Add 90g per person to liven up a stew or rice dish
Awards: Great Taste Star (2021) Charcuterie Board Top Ten (2021)