Palacios Mild Chorizo

$18.00 / 7.9oz Packprice is $18.00 by 7.9oz Pack

Pork
by Palacios
Spain

Palacios makes their Mild Chorizo using a generations-old family recipe. This mild version of the traditional Spanish sausage gets an infusion of smoky paprika to give the rich pork some warm heat, along with a touch of garlic and salt to give it a gentle rustic flavor. Make your own tapas board by slicing up some of this chorizo with a few bites of Alisios and some sweet Membrillo.

“If I could only have one chorizo for the rest of my life, this would be it because it is so versatile and delicious. Slice the chorizo on a bias, cube up some sour dough bread, toss both in a little olive oil on a baking sheet, then pop it in the oven until the bread is browned and the fat renders from the chorizo. Put it in a bowl and top with fresh parsley and a dash of sherry vinegar. I love popcorn, but this snack is better.”

Murray’s Wholesale Team – New York, NY

Pork, Paprika, Salt, Garlic and Natural Pork Casing

Chorizo is a flavorful and often spicy variety of pork salami from Spain.
Spanish chorizo is traditionally made with garlic and pimentón, a smoky Spanish paprika.
Different regions of Spain have different styles of chorizo. This Palacios Hot Chorizo comes from La Rioja.
Palacios utilizes a generations-old family recipe to craft their chorizo.
They became the first imported Spanish chorizo to be available in the U.S. in 1998.
This “mild” version has a slight smoky kick, but is less hot than their Hot Chorizo.
Approachable and snackable, the Mild Chorizo is at home on a cheese board with slightly spicier accompaniments like hot pickles vegetables or candied jalapenos.

Palacios has been crafting quality meats in Rioja, Spain, for decades, beginning with a family butcher shop in 1960.
In 1998, the Spanish brand became one of four European companies allowed by the U.S. government to sell its meat products in this country.
All of Palacios Spanish chorizos—fresh, aged, spicy, or sweet—are made without preservatives or coloring.