A dry-cured sausage made from the famous Ibérico acorn-fed pork of Spain. It is seasoned with the smoky paprika from western Spain, which gives it the famous red color and a complex meaty flavor. This chorizo is rich and fatty with the unique, acorn-flavoured sweetness found in the best Iberian hams.
Serving Suggestion: Take it out from the refrigerator and thaw for 2-3 minutes. Remove from packaging and serve in a charcuterie platter. No need to cook or reheat.