Homemade chorizos made with Spanish traditional recipe. Spanish spices and top quality pork.
Ideal for stews, tapas, grilled, fried and in barbecue.
Before you use vacuum packed chorizos, you should open the pack and hung them in a cool and dry place.
This will return the chorizos to a curing environment where they will darken and firm up over time.
Once the chorizos have been removed from the vacuum pack they can be hung for 2 weeks. You can frozen the to stop curing to much.