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.
1 chorizo, minimum weight 330g.