Chorizo
Price per Kg: 24€67/Kg
Chorizo is a sausage of Spanish origin that is much appreciated in Europe and particularly by the French. This Spanish charcuterie speciality offers a multitude of flavours.
Chorizo, a food with a unique taste
Spanish charcuterie, chorizo is made with pork or a mix of meats. At Directos.eu, we choose the best cuts of meat to make this food, notably the lean-and-fat parts. That allows us to offer you a quality chorizo with a fine consistency.
During production, we use an original house seasoning to bring more flavour to this Spanish charcuterie. When you put it in your mouth, you first feel a spicy side that lifts all the other aromas. Tasting our chorizo is therefore a genuine flavour discovery. Several pleasant sensations wash over you and you take pleasure in savouring the sausage.
You can eat it on its own or add it to a salad, a paella and so on. You can also pan-fry it before using it. That brings out the flavours and aromas of the chorizo even more and gives your dishes a unique taste. The simplest way is to cut a few slices on a cutting board: minimum preparation in the kitchen, maximum pleasure!
Our sausage keeps easily in a cool place, which lets you store it over a long period.
Chorizo, a wholesome food at a reasonable price
At Directos.eu, all our dry charcuterie is prepared in strict compliance with the hygiene standards in force in Europe. Our products are made by hand, at the heart of the Spanish volcanoes. The process follows a Catalan curing technique more than 80 years old. All of that is what allows us to produce flavourful and wholesome food. What is more, all our products are sold at a direct producer price.
| Brand: | |
|---|---|
| Weight: | 150 g |
| Meat origin: |  |
| Country of origin: | |
Pork meat and fat, spices, salt, LACTOSE, garlic, SKIMMED MILK POWDER, dextrose, flavourings, antioxidant (E-301), preservative (E-250), colour (E-120). Natural pork casing. Surface treatment: preservative (E-202)
| Per 100 g | |
|---|---|
| Energy | 1,779 kJ / 425 kcal |
| Fat | 34 g |
| of which saturates | 13 g |
| Carbohydrate | 1.9 g |
| of which sugars | 1.5 g |
| Protein | 28 g |
| Salt | 3.9 g |
Our sausages and fuets are raw, matured products, slowly dried in a drying room to develop their full character. Simply keep them in a cool, dry place, away from light: there is no need to refrigerate them. Once started, wrap the cut end in film and keep the sausage cool. It is best enjoyed at room temperature, cut into thin slices.
Frequently asked questions about our dry-cured sausages
The fuet is a Catalan dry-cured sausage of small calibre, thinner and shorter than a classic French saucisson. The principle is the same — seasoned pork dried in a natural casing — but its slimness makes it dry faster, giving it a tender texture and a mild, even flavour.
The weight depends on the format. Our fuets (small Catalan calibre) weigh on average 130 g each, the chorizo around 150 g. Our classic dry-cured sausages are around 180 g, and the large pieces such as the Rosette are more generous still. The small formats are perfect for aperitifs; the large pieces for fine slices to share.
Our sausages are made from selected pork meat and pork fat, GMO-free and compliant with European regulations. The recipe stays simple and traditional: pork, salt, spices and ferments, filled into a natural casing.
After mincing and seasoning, the mixture is filled into a natural casing and placed in a drying room, under controlled temperature and humidity. It is this slow curing and maturing that guarantees the keeping quality, the texture and the aromas characteristic of the product.
Yes, absolutely. That fine white film is a natural bloom (a noble mould, as on certain matured cheeses) that develops during drying. It is the sign of a successful maturing, it can be eaten without any problem, and it can also be wiped off with a dry cloth.
Our sausages are sold “bare”, without superfluous plastic packaging, then slipped into a kraft paper bag for transport. A deliberately sober choice, kinder to the product and to the environment.
10 things to know about chorizo
Spanish chorizo is one of the tastiest and most unique cured meats in Spain. For centuries, artisans have mastered this recipe to create a product of exceptional quality. Here are 10 things to know about Spanish chorizo and its delicious flavor.
1- The origin of chorizo
Spanish chorizo originated in Spain and has been one of the types of cured meats traditionally produced in this country for centuries, dating back to Roman times. The Romans brought pork sausages made with black pepper and other spices that were similar to what we know today as chorizo. For centuries, the Spaniards continued to develop and perfect the recipe, adding additional spices and ingredients to create the chorizo we know today.
2. Types of Spanish chorizo
There are many types of Spanish chorizo, including smoked chorizo, fresh chorizo, and dry chorizo. The most popular variety is dry chorizo, which is made with pork and spices.
3. The flavor of Spanish chorizo
The flavor of Spanish chorizo is sweet and fragrant. The flavor may vary depending on the type of chorizo you choose. Dry chorizo is the most fragrant, while fresh chorizo is milder. It can be mild but more generally, the recipe for traditional chorizo makes it a spicy charcuterie! Hot!
4. The main ingredients of Spanish chorizo
The main ingredients of Spanish chorizo are pork, spices, and possibly red wine. Other ingredients like salt and pepper can be added to accentuate the flavor.
5. The uses of Spanish chorizo
Spanish chorizo can be used in many ways, including as an ingredient in casseroles, main courses, or as a garnish on pizzas or salads. However, in France as in Spain, it is eaten dry and sliced for an aperitif.
6. The conservation of Spanish chorizo
Spanish chorizo is available in dry and fresh form. It generally keeps longer in a dry form. It should be kept in a cool, dry place, and it can be stored for up to 6 months. Over time, it will dry out and mature. It's up to you to eat it to your liking, dry or tender.
7. The benefits of Spanish chorizo
Spanish chorizo is an excellent source of protein, vitamins and minerals. It is also rich in healthy fats, unsaturated fatty acids and antioxidants that protect your immune system.
8. Threats linked to the consumption of Spanish chorizo
The pork used to make Spanish chorizo may contain bacteria and microbes that can be harmful if improperly handled or stored. It is also important to cook the chorizo thoroughly (if fresh) to avoid contamination from pathogens. The addition of nitrites may be necessary to prevent the spread of bacteria such as salmonella or legionellosis.
9. Precautions to take before eating Spanish chorizo
None! Go there with your eyes closed and taste!
10. Spanish chorizo recipes
There are many tasty recipes that use Spanish chorizo, including casseroles, entrees, and pizzas. You can also use it to flavor soups, stews and salads. Spanish chorizo is a tasty and versatile ingredient that can be used in many delicious recipes.
Spanish chorizo is one of Spain's tastiest and most unique sausages. Thanks to artisans who have mastered this recipe for centuries, it is possible to enjoy the unique and delicious taste of this product. So what are you waiting for to invite him to your table?!
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