The Iberico pork elevates this popular Cajun sausage made with spices, garlic, and onion. Hickory smoked.
Instead of paprika, this Mexican-style chorizo has lots of ancho chile powder and cayenne pepper for those who like their sausages hot. A good cooking sausage. Hickory smoked.
SPANISH CHORIZO SAUSAGE
We make a Spanish style Chorizo with lots of smoked paprika (pimenton from Spain) and garlic, the signature ingredients of this iconic Spanish sausage. Other ingredients include a black and red pepper blend, demerara (raw sugar), oregano, and rosemary. In a Spanish tradition, we finish off the ingredient list with a little olive oil and wine. This sausage may be eaten by itself but, mainly because of its complex flavor, has many uses in other dishes.
Our Salchichon sausage is a very simple recipe designed to allow the flavor of the Iberico pork to express itself without being masked by spices. Its seasoning comes mainly from sea salt and a black and red pepper blend. We add a little demerara (raw sugar) to dampen the saltiness of the sausage mix. As with our Chorizo, we top off the ingredients with some olive oil and wine. This Salchichon sausage is great as a meat dish with a meal or as a tapa or hors d’oeuvre.
An adventurous sweet sausage from the Catalonia region of Spain where it’s often cooked with apples. A fresh sausage; not smoked.
CHORIZO SAUSAGE: Purebred Iberico Pork, Smoked Paprika (Pimenton from Spain), Garlic, Black Pepper, Red Pepper, Demerara (Raw Sugar), Oregano, Rosemary, Olive Oil, Wine SALCHICHON SAUSAGE: 100% Purebred Iberico Pork, Sea Salt, Black Pepper, Red Pepper, Demerara (Raw Sugar), Olive Oil, Wine