This mild, horseshoe-shaped cooking chorizo, produced in La Rioja, is particularly good either barbecued or poached in red wine.
It has a rich, clean flavour with a hint of smokiness from the pimenton de la Vera and pairs exceptionally well with beans and pulses or good crusty bread.
Unlike most producers, who rely on commercial cultures for fermentation, Embutidos Alejandro lets nature take the lead. The naturally occurring lactic acid bacteria in their facility kickstarts the curing process, creating a truly unique, terroir-driven flavour profile.
Reviews
There are no reviews yet.