Chicago where to buy spanish chorizo

Premium heritage-bred pork, red wine, and imported, freshly toasted spices. Because of this, our Spanish Chorizo salami is easy to chew and can be cut with little effort. Enhances product shelf life! Prevents moisture inside packaging and keeps salami dry!

Flavor Name: Spanish Chorizo Size: 5. Related Products. Customers also viewed these products. No question and answer found. Customer Ratings. Review this product Share your thoughts with other customers Write a customer review. Customer Reviews. No customer reviews found.

Write Your Own Reviews Only registered users can write reviews. Are you sure? Yes No. Please verify that you are not a robot. My wife and I are hosting a tapas party and one of the recipes has specifically stated that it requires Spanish chorizo as opposed to any other kind. Does anyone know what the difference is and where we can buy the Spanish variety?

Thanks in advance. O'Shaughnessy When the usual pie lineup feels boring and uninspired for your dessert repertoire, you've got to make Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time. Newsletter Shop Help Center. Instead of the familiar red chorizo, they use the less common green chorizo, packed with spinach and fresh green chilies.

Served on a sturdy ciabatta roll, the velvety scrambled eggs and griddled chorizo are topped with a generous handful of cheese, making for a hearty way to start the day.

Speaking of loads of cheese, chorizo makes a surprisingly good topping on queso fundido, which is essentially just a molten cauldron of gooey cheese. La Lagartija S. Ashland Ave. Underneath this edible blanket, you'll find the flavor-packed chorizo, along with a sizable pool of red fat. Hey, no one said this was healthy. This tastes best when you scoop deep into the bowl to exhume bits of the sausage and cheese at the same time.

Devour straight away if you're a glutton, or transfer the spoonful to a warm corn tortilla and feast. And then there are the exceptions to the rule of not cooking chorizo in its casing.

How's that possible without bursting the casing? The chorizo links here are less wet than most around town. But don't worry — that doesn't mean they taste dry. Instead, they have an almost creamy texture, along with a slight chili heat, with smoky hints from the grill.

Available only at Sunday brunch, the green chorizo link is cooked whole and then stuffed into a toasted lobster roll and topped with creamy green chile aioli and spicy xni pec an habanero-addled fresh salsa. The wildly creative and yet solidly constructed connection would make Doug Sohn of the late Hot Doug's blush.

I'm sure there are questionable ways to use chorizo, but I couldn't find one. This extremely adaptable sausage loves to find a way to fit in. Skip to content. Latest Dining.