This style of chorizo is halfway between a cooking chorizo and a cured one; this means that it can either be cooked, or eaten on its own, but sliced more thickly than you would a fully cured chorizo.
Made using only meat from the shoulder, belly and jaw combined with either hot or mild smoked paprika and subsequently dried for a couple of weeks.
INGREDIENTS: Pork, paprika, salt, spices. Made with 158g of Spanish pork per 100g of finished product. Natural casing.