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Home Style Chorizos Caseros by Quijote (1.65 Pounds)

$32 Rated 4.5 Stars
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Home Style Chorizos Caseros by Quijote (1.65 Pounds)

Smoky Chorizo Sausage (U.S. Made) | CZ-18

cz-18 cz-18
  • In Stock
  • Delicious, smoky sausages
  • Dry cured, slice and serve
  • Simmer in wine or cider
  • U.S. made from a Spanish recipe
  • 1 inch thick
  • Size - 1.65 lbs/748 gr

These delicious cured chorizos follow the traditional style of home-made chorizos from Spain.

Their smoky flavor comes from the famous pimentón de La Vera, smoked paprika, that lends its flavor to all Spanish chorizo. Garlic and other spices add a complexity to this pork sausage.

These chorizos are fully cured and ready to slice and serve with bread and aged cheese. You can also simmer them in red wine in a cazuela for 20 minutes for a flavorful tapa.

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Customer Reviews

Average rating from 14 reviews Rated 4.5 Stars
  • Rated 5 Stars

    "These are my favorite chorizos here. Please keep them in stock!"

    Elizabeth - Rapid, SD November 2021

  • Rated 5 Stars

    Angelo - Philadelphia, Pennsylvania July 2014

  • Rated 5 Stars

    John - Basking Ridge, NJ June 2014

  • Rated 4 Stars

    Timothy - Tuckerton, NJ April 2013

  • Rated 3 Stars

    "Very greasy chorizo. Not like my Abuela used to make. But taste is good and smoky."

    JOANNE - OAKVILLE, MO April 2013

  • Rated 5 Stars

    "Nicely smoky, good paprika flavoring. Great in rice and beans."

    Lisa - New York, NY March 2013

  • Rated 5 Stars


    Kevin - West Seneca, New York January 2013

  • Rated 5 Stars

    "Simply delicious! Best chorizo I ever ate!"

    Sara - New Milford, Connecticut June 2012

  • Rated 5 Stars

    "The best chorizos for cooking or traditional "potajes" or " Berzas", also very yummy when cooked on the barbecue or grille ;)"

    Lola - Virginia Beach, Virginia May 2012

  • Rated 4 Stars

    "I ordered these chorizos and they're like the chorizos I used to cook with back in the old country."

    Domingo - December 2011

  • Rated 3 Stars

    "I like these, but they are a niche product. They cook up to be something like the lean part of American Bacon with some paprika spice. Grill or microwave them just a little too long, and you have a very thick crispy bacon part that is hard to eat. The best suggestion was saute in red wine. This leaves a plump, juicy smoky sausage."

    GeneV - October 2011

  • Rated 5 Stars

    "Best ever! "

    sarah - May 2011

  • Rated 5 Stars

    carmen - July 2010

  • Rated 5 Stars

    "loved them!"

    Denise - June 2009

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