Chorizo

Spain's most typical and popular sausage is full of flavour, rusty red in colour and aromatic with red pepper and garlic.

In Spain, all chorizos are graded according to meat, fat an humidity content. ‘Extra’ means the highest quality. The key ingredient is ‘pimentón’ or paprika – often smoked, finely ground paprika.

Blended with pimentón are garlic, herbs, spices and salt, Chorizos are used extensively in regional stews, sandwiches and tapas.

D'elitte offers two flavours of chorizo- 'picante (spicy)' and 'suave (not spicy)'. These are available in attractive 'sartas' which are 225g horseshoe shaped. These are fully cured and ready to eat.