Prepared or Batch for Cooking
From El Colmado de Ezcaray, lovers of the sacraments, we recommend this stew batch that we have prepared to add to any of our legumes in a good stew.
There's no better accompaniment to quality native legumes than a sausage that matches their standards.
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Ingredients :
- CHORIZO: pork shoulder and belly, paprika, salt and garlic
- CURED SHOULDER: pork shoulder, salt; and preservatives E-250 and E-252
- CURED BACON: pork bacon, salt, paprika and garlic.
- Curing : 60 days of curing in a natural drying room .
- Origin : Ezcaray, La Rioja (Spain)
- Preparation : Stuffed in natural casing and tied by hand.
- Storage : Keep cool. Once opened, wrap in cling film.
- Shipping format : Vacuum-packed batch.
Curiosities of the Preparation for Cooking
Chorizo is made with minced pork and fat, seasoned with paprika and garlic, all stuffed into a natural casing. The paprika gives it its characteristic red color. This characteristic is what distinguishes Spanish chorizo from other sausages and chorizos from other countries.
Chorizo is stuffed into a pig's casing, either from the small or large intestine (cular); nowadays, edible skins of non-animal origin are used.
Ingredients of the Cooked Preparation
Chorizo ingredients : Duroc pork shoulder and belly 50%, extra spicy paprika from La Vera, salt and natural garlic.
Average nutritional value per 100g:
Energy value | 1346 Kj / 323 Kcal |
Fats | 23.1 g |
of which saturated fats | 9.6 g |
Carbohydrates | 1.9 g |
of which sugars | 1.9 g |
Proteins | 27 g |
Salt | 3.6 g |
Allergens : None
Other customers also bought:
The Ezcaray Grocery Store
The cured meats we offer are made from the finest selection of unique pieces . Time is on our side, as we watch our pieces lose weight and gain flavor and color in our village's natural drying rooms.
Our products are made with chopped and minced meat, kneaded together with some type of marinade (such as chorizo) or simply with other ingredients (such as pepper in the case of salchichón), all stuffed into a casing.
The sausages are made with the meat pieces (loin, shoulder, shoulder, etc.) and the same system (inserted in the casing).
The product then moves to the drying room for the curing process, until it is ready to be packaged.
For over 20 years, we've collaborated to create the finest cured meats in La Rioja. Following tradition and family recipes, we carefully and carefully control the product throughout every stage of its production.
SEUR Frío delivers temperature-controlled shipping (between 2°C and 8°C) for fresh produce, with real-time traceability thanks to IoT technology. We deliver before 1:30 PM in the Iberian Peninsula, the next day, and to the Balearic Islands. We have innovative infrastructure and extensive coverage, guaranteeing the highest quality and security for your shipments.
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El Colmado de Ezcaray
