Traditional chorizo from Ezcaray - Spicy
Traditional spicy chorizo from Ezcaray, a classic recipe from La Rioja and one of our signature products, with a personal touch. We add the spice with natural spicy paprika from La Vera.
The production of El Colmado de Ezcaray artisan chorizos is extremely careful and artisanal, tied by hand. The raw materials used are of the highest quality. Afterward, natural drying provides the special touch for their delicious flavor.
No preservatives or colorings.
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Meat : Duroc pork shoulder and belly 50%
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Curing : 60 days of curing in a natural drying room .
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Origin : Ezcaray, La Rioja (Spain)
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Preparation : Stuffed in natural casing and tied by hand.
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Storage : Keep cool. Once opened, wrap in cling film.
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Shipping format : Whole string vacuum packed.
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Recommendations: Open 2 hours before consumption.
Curiosities of the traditional Ezcaray Chorizo
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 traditional Ezcaray Chorizo
Ingredients : Duroc 50% pork shoulder and belly, 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
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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.
