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Hot
or Mild Sausage Imported from Spain
Spanish chorizo is made from coarsely chopped pork and pork fat,
seasoned with smoked pimentón (paprika) and salt. It is generally
classed as either picante (spicy) or dulce (sweet), depending upon
the type of smoked paprika used.
Palacios chorizos are fully dry-cured and ready to eat, simply
serve with crusty bread and a glass of wine from La Rioja.
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This mild chorizo sausage is made by Palacios from an old
family recipe. This all natural dry cured pork sausage is
seasoned with sweet smoked paprika from Extremadura -- pimentón
de la Vera dulce. It contains no nitrates or nitrites or any
other preservative.
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Spicy smoked paprika from the La Vera valley in Western Spain
is the key flavor to this delicious dry cured sausage. Garlic,
pork and salt are the only other ingredients to this all natural
sausage. It is not flaming hot, but rather, spicy.
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Pork sausage cured with paprika and garlic is a national obsession
in Spain. You can find it used in many ways: sliced and enjoyed
by itself, added to paella, chopped into cubes and added to an omelet
or infused it in stew to give it a smoky edge. Its robust flavor
and smokiness give a distinctive, Spanish flavor to whatever you
prepare.
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