Recommended Uses

We are often asked what is the best way to use our chorizo and as such we put together a few of our more favorite recommendations.  What is unique about our dry cured chorizo is that it can be incorporated into a variety of dishes or can be enjoyed all on its own.  Here's a few of our favorites!

  • For breakfast, our chorizo is fantastic with any type of egg dish, from scrambled to omelets.  It's also great in a quiche.  Easiest way to prepare it is to slice and pan fry.  Even though it is an aged product, its pretty darn delicious fried and crispy in olive oil.
  •  At lunch, we recommend making a chorizo, tomato and olive oil sandwich.  This is an adaptation of a Catalonian almuerzo staple - take a fresh baguette, some sliced chorizo and tomato and drizzle with olive oil.
  • Our chorizo can liven up any charcuterie board.  We recommend sheep or goats milk cheeses, complimented with olives, almonds and mebrillo, which is a traditional Spanish quince paste.
  • Chorizo is absolutely delicious with any bean dish, from Texas chili to Asturian fabada to a lentil stew.  It will give it a warm and spicy kick, really good during cold winter months.  You can certainly add it in a paella.  Our recommendation is a paella de carne, with chicken or rabbit as the accompanying protein.
  • In terms of what to drink while eating chorizo, you can't go wrong with a Spanish red - Tempranillo or Rioja are always a strong choice.  Also pairs very nicely with a Cabernet Sauvignon, Pinot Noir or Merlot.  If you're not into wine, chorizo goes really well with beer, especially a crisp lager or pilsner.

Buen Provecho!