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Chorizo Salami (290g Minimum)

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Pierre Oteiza keeps his black Cochon Basque pigs in the Pyrenees some 6kms from the border with Spain. Chorizo is very traditional in this - French - part of the Basque Country and Pierre seasons his with lots of garlic and smoked paprika to give the deep orange colour. He then ages it for 3 months. At this point it can be eaten as a salami or use it in the kitchen grilled on top of a salad, in a chickpea soup or pan fried with scallops

Made in the Basque Country. This salami will arrive wrapped in paper. Store in the fridge and eat within 2 weeks


Pork, salt, sugars (including Lactose), chilli, seasoning, emulsifier, garlic, cochineal, ascorbic acid (vitamin C), saltpetre

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We send out online orders once a month on the last Wednesday of each month.