Using premium muscle cuts, back fat, and locally-sourced NSW pork, combined with the finest Spanish spices, we proudly present our award-winning La Boqueria Chorizo. Enjoy the flavours and aroma that are nearly indistinguishable from Spain's finest.
Chorizo is a seasoned, cured pork sausage. Its origin is disputed, although the Spanish Royal Academy suggests it may be derived from Latin "salciccium". The sausage is typically either air-dried or smoked and most often associated with the Iberian Peninsula.
The Chorizo Mild is delicately cured to reduce moisture loss and maintain its juicy, flavourful interior during grilling or frying.
For slicing and stews, La Boqueria Chorizo Mild is carefully cured, resulting in a notable weight loss that heightens the flavours and presents a sweet dryness from the top quality paprika used in the process.
Spanish chorizo is revered for its aroma and characteristic red hue, which are imparted by the use of paprika and garlic. Normally, the sausage casing is made of the small intestine of the pig, while the large intestine is used in its cular variety.
Different types of chorizo exist, such as the Cantimpalos (IGP) and the Pamplona variety (known for blending coarse and finely minced meat). Other famous varieties originate from Salamanca, La Rioja (IGP), Potes (Cantabria), León, Asturias (often smoked) and the small and moist Navarran Txistorras. These chorizo are named after the locations they come from.