Cured Chorizo is a wonderfully spiced pork sausage that originates from Spain. It gets its distinctive smokiness and deep red color from pimentón.
In Mexico, a raw (uncured) Chorizo is used. This chorizo is cooked to a
crumbly consistency before it is added to a variety of dishes.
Chorizo is an essential ingredient in both Mexican cuisine and traditional Spanish Tapas, Stews and Paella, but has recently started featuring as an inspired ingredient on menus representing other cuisines.
We are pleased to offer our clients our new raw Chorizo Picante for cooking with, as well as ready-to-eat Chorizo varieties including Chorizo Picante, Chorizo Vela and 'salami style' sliced Chorizo.
OUR FINE CHORIZO PRODUCT RANGE...
Chorizo Picante (uncured for cooking)
When cooked this
Chorizo releases mouth-watering juices that are wonderful smoky flavour
and add a rich red colour to dishes. This Chorizo is ideal for hot
tapas, paella & stews.
Packaging: Linked, gas flushed, frozen & boxed.
Case size: 4 x 1.2kg
Chorizo Picante (Cured & ready to eat)
This Chorizo is
fully dry-cured and ready to eat. It makes a delicious Tapa, and is
fantastic when served simply with a chunk of crusty bread and some
full-bodied Spanish wine.
Packaging: Linked, gas flushed, chilled & boxed.
Case size: 10 x 900g
Chorizo Vela (Salami style)
This Chorizo is a
mildly spiced smoky salami stick that has been cured in the Spanish
style. It is an essential element of all good tapas.
Packaging: Wrapped, gas flushed, chilled and boxed.
Case size: 3 x 1.9kg
Sliced and ready
for the plate, this chorizo has a rich and smoky flavour. Serve it with
some cured Manchego cheese and a dish of olives.
Packaging: Vacuum packed, chilled and boxed.
Case size: 10 x 500g
SOME CROWD PLEASING RECIPES...
Chickpea, chorizo & tomato soup
1tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
4 x 410g tin chickpeas, drained and rinsed
4 x 400g tin chopped tomatoes
2L veg stock
1tbsp dried oregeno
Heat oil in a
pan and add the onion. Sweat for 5 minutes with the lid on, then add the
garlic and chorizo. Cook over a high heat for another 5 minutes. Add
the chickpeas, tomatoes, vegetable stock and oregano. Season with salt
and black pepper. Bring to the boil, then simmer for 15 minutes. Serve
in bowls with crusty bread. This recipe will make 12 portions
Soft tacos with chorizo, mushroom & cheese
2tbsp vegetable oil
4 cups diced peeled potatoes
2 cups sliced mushrooms
1 cup chopped green onion
2 tbsp minced fresh jalapeño chili
4 large eggs
3 cups shredded jack cheese
12 Flour or corn tortillas
Shredded lettuce, sour cream & salsa
Pour oil into a
10- to 12-inch frying pan over medium heat. When hot, add Mexican
chorizo, potatoes, mushrooms, onion, and jalapeño chili; stir often
until meat is well browned and potatoes are tender when pierced, about
10 minutes (if potatoes aren't tender, add 1/4 cup water, cover pan, and
cook until tender, 8 to 12 minutes longer). Pour in eggs, beaten to
blend, and stir until eggs are firm, 1 to 2 minutes. Remove pan from
heat and stir in cheese. Serve with warm tortillas and lettuce, sour
cream, salsa, and chopped onions to add to taste. This recipe will make
12 filled Tacos
Contact us by calling +44 (0) 8707 552210