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Our British chorizo, with a couple of twists on the classic to make it our own. Using the finest heritage breed British pork to create a superior result.
Founder Alex first made chorizo in a wine fridge during paternity leave. He has never lived this dereliction of duty down. The chorizo turned out to be great, though.
Coarsely ground pork, butchered nose to tail, is mixed with creamy back fat and cured with spices, centring on the essential smoked paprika. It's matured for months to intensify the flavour, then sliced for the grazing board, or the kitchen.
Warmly spiced, but never too hot, peppery without being harsh, this is a delicious example of British chorizo which is perfect for grazing, wrapping around cheese for rollitos, pizzas or frying with veg.
"I can only apologise so many times for making this chorizo on paternity leave. We just have to cross our fingers that it becomes an international best seller."
Smoked paprika and chilli, a combination that's perfect with Rebellion's Overthrow or Blonde, both refreshing and cooling beers which are a delicious partner for the meat.
Shop the beer match here.
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