Sweet Smoked Paprika Chorizo (80g)
Picture of Sweet Smoked Paprika Chorizo (80g)

From James Swift of Mitchel Troy, Monmouth.


With finest smoked sweet paprika. Eat as is or cook.



There is a lot of confusion around the term chorizo. In Spain it can be used to describe many products ranging from a fresh sausage to a semi dried cooking chorizo to a fully dried chorizo, such as this one. The only thing that these products have in common in Spain is the use of pork and sweet smoked paprika (Pimenton – a powder made from dried sweet red peppers which are often smoked to give additional flavour). This product uses the finest Spanish smoked Pimenton de la Vera paprika.

This product is ready to eat and excellent alongside other air dried salami or meats as a dinner party starter or light lunch with a salad, chutneys and other condiments, good bread – and maybe a glass of wine or beer!  It can also be used in cooking.

When slicing this product yourself, use a sharp knife and slice when still chilled as it will be easier to do so at that stage. Some like chorizo very thinly sliced so it is wafer thin, others like thicker slices that give more texture. It is always best to eat chorizo at room temperature.