Alejandro semi-cured, hot chorizo hoop
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This style of chorizo is halfway between a cooking chorizo and a cured one; this means that it can work well in a number of different recipes, or eaten on its own, but sliced more thickly than you would a fully cured chorizo.
Made with hot, smoked paprika and dried for a couple of weeks.
INGREDIENTS: Pork, paprika, salt, spices. Made with 158g of pork per 100g of finished product. Natural casing
STORAGE: Keep in a cool and dry place away from direct sunlight.
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