A lightly cured and hot Spanish chorizo that should be grilled, for example, or fried whole or in pieces. The flavor is marked by cayenne pepper and paprika, but also by nutmeg and garlic, and the texture is relatively thick. Raw meat comes from Spain, where it is also produced according to traditional methods. It is eaten fried or grilled, but also cooked in a stew, in pasta or in a salad.
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