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CHORIZO PAMPLONA - SPANISH RECIPE

CHORIZO PAMPLONA - SPANISH RECIPE

Regular price $12.99 USD
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A Spanish culinary delight, our Chorizo Pamplona is a flavorful and spicy sausage that hails from the Navarra region of Spain. Made with high-quality cuts of pork and a perfect blend of paprika and spices, it offers a rich, smoky, and slightly spicy taste that's perfect for adding a burst of flavor to a variety of dishes. Whether sliced and enjoyed on its own, incorporated into tapas, or used as a versatile ingredient in cooking, our Chorizo Pamplona is sure to tantalize your taste buds with its authentic Spanish essence.

INGREDIENTS

Pork, red wine, sea salt, sugar, paprika, paprika, skim milk powder, spices, salt, garlic powder, sodium erythobate, liquid smoke, lacticferment, sodium nitrite

FLAVOR

Rich, smoky, and slightly spicy taste that's perfect for adding a burst of flavor to a variety of dishes.

ORIGIN & TRADITION

ORIGIN: NAVARRA, SPAIN

Chorizo Pamplona is a traditional Spanish sausage that originated in the Navarra region of northern Spain, particularly in the city of Pamplona. This sausage is named after the city and is an integral part of the local culinary heritage.

The tradition of making Chorizo Pamplona dates back many centuries. It was created as a way to preserve meat, primarily pork, in a region known for its cattle farming. The sausage-making process typically involves mixing high-quality pork cuts with paprika, garlic, and other seasonings, which gives it its distinctive smoky and slightly spicy flavor.

Chorizo Pamplona is traditionally stuffed into natural casings and then air-dried, allowing it to be stored without refrigeration for extended periods. This preservation method made it a practical choice for the region's residents, especially in the days before modern refrigeration.

Today, Chorizo Pamplona remains an iconic Spanish sausage enjoyed not only in the Navarra region but throughout Spain and internationally. It is a popular choice for tapas, sandwiches, and various dishes in Spanish cuisine. Its rich, flavorful profile and cultural significance have made it a beloved part of Spain's culinary heritage.

SUGGESTIONS

Serve it at room temperature (to allow the rich fat to dissolve on the palate) alongside other traditional Spanish meats like SalchichĂłn, salami or serrano ham, as well as Spanish cheeses such as the rich Manchego or distinctive Mahon. Spruce up your cheese plate with other Spanish delicacies like salty queen olives, buttery Marcona almonds, or sweet quince jelly and serve it with a glass of rich Spanish red wine like Rioja or Jumilla - as your guests nibble and sip, they will feel like they're basking in the warm rays of the Spanish sun!

Alternatively, you can try squeezing half a ripe, red tomato over a piece of crunchy toast, drizzling it with olive oil, and topping it with a couple of slices of Serrano ham for a simple and traditional snack, or place a thin slice of Serrano ham over a sliver of honeydew or cantaloupe for a refreshing summer treat.

Regardless of how it's served, your guests will relish the rich and complex flavor of this treasured Spanish Chorizo!

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  • Cost-Efficient onvenient and Ready-to-Eat

    A block format of Serrano ham is more cost-effective than purchasing pre-sliced ham. It allows customers to buy a larger quantity of ham at a lower price per pound, making it an excellent option for those who appreciate good value for their money.

  • Rich and Savory Flavor

    Chorizo Pamplona has a unique, rich, and savory flavor that is sure to tantalize your taste buds. The curing process and seasoning of the chorizo results in a depth of flavor that is unmatched by other sausages

  • Versatility

    Sliced Chorizo can be used in a variety of ways, making it a versatile ingredient in your kitchen. It can be enjoyed on its own as a snack, used in sandwiches, or added to charcuterie boards and salads for a delicious burst of flavor.

serrano ham

Tradition and Culture

Serrano and Ibérico ham is deeply rooted in Spanish culture and tradition. It has been a staple food in Spain for centuries and is an important part of the country's culinary heritage.

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