• Chorizo

Rare breed Chorizo from the Basque Country. Free Range.

Pierre Oteiza seasons his rare breed chorizo with garlic and smoked paprika (warm, not hot) which gives it its deep orange colour. He then ages it for 3 months. Eat it as a salame, or use it in the kitchen grilled on top of a salad, in a chick pea soup, or pan fried with scallops.

As well as Chorizo, Pierre Oteiza also makes Saucisse Seche and Jesus du Pays Basque for us. Nduja is another delicious, spicy salume often used in cookery.

1 chorizo, minimum weight 330g.

Price: £16.50


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