Aurelia's Chorizo
Aurelia's Spanish Chorizo
Aurelia's Spanish Chorizo
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Aurelia's Artisan Spanish Chorizo – Authentic, Flavorful, Naturally Cured Sausage
Experience the rich, authentic flavor of Aurelia's Artisan Spanish Chorizo, crafted with love from a traditional family recipe passed down for generations. This naturally cured Spanish Chorizo is ready to slice and enjoy, making it the perfect addition to your favorite recipes or snack platters. Whether paired with paella, manchego cheese, a charcuterie board, or simply enjoyed with a glass of wine, this Chorizo delivers just the right balance of smoky and spicy notes for a true taste of Spain.
Made in small artisan batches, Aurelia's Spanish Chorizo is prepared using premium full pork shoulder cuts, fresh ground garlic, and authentic Spanish paprika (pimentón) imported directly from the renowned de la Vera region of Spain. Every bite showcases the dedication to quality and tradition, ensuring an unforgettable culinary experience.
Why Choose Aurelia's Artisan Spanish Chorizo?
Naturally cured and minimally processed for maximum flavor. Contains no nitrites, no nitrates, and no fillers—just pure, high-quality ingredients.
Made with 100% natural casing, sea salt, and a lactic acid starter culture for an authentic texture and taste.
Elevate your meals and snack moments with Aurelia's Artisan Spanish Chorizo—a taste of Spain in every slice!
Ingredients:
- Full Pork Shoulder Cuts
- Fresh Ground Garlic
- Authentic Spanish Paprika
- Natural Casings
- No Nitrates or Nitrites
- No MSG
- No Gluten
Ready to eat, no refrigeration required
Ingridients:
- Pork
- Spanish Paprika (pimentón) from the de la Vera Region
- Fresh Garlic
- Salt
- Lactic Acid Stater Culture
- Celery Powder
- Sea Salt
- Natural Casing
This cured sausage can be eaten straight out of the package. Slice and eat, no cooking needed.
Cured whole sausages may be stored at room temperature for several days, but should be kept refrigerated for longer term storage.
Always serve cured sausages at room temperature for the best flavor and texture. Wrap leftovers lightly with wax paper and store in the refrigerator for up to a week.
Small white amino acid crystals may occur which are completely safe to eat. Harmless white mold on the exterior of cured meats is not uncommon and can be wiped off using a cloth and some olive oil. Sausages with green or black mold, or an unpleasant smell, should not be consumed.
