Juicy, aromatic, smoky Riojan recipe. Distinct heat. Pan fry for cocktail coins.
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.
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