Pamplona Style Slicing Chorizo by Peregrino
- Thick and hearty Basque-style chorizo
- Rich smoky flavor
- Free-range pork sausage
- Great as a tapa or on a sandwich
- Size - Approx. 1.3 lbs/589 gr
Thick and hearty Pamplona chorizo is a favorite in the Basque Country. Chorizos such as these are consumed in prodigious quantities during the running of the bulls in the famous Feria de San Fermín. Slice thinly and serve with your favorite wine.
This tasty slicing chorizo, made from an authentic Spanish recipe, is infused with aromatic Pimentón de la Vera – a unique smoked paprika only made in one valley in western Spain. It lends a distinctly rich smoky flavor and a lush red color.
Our Pamplona chorizo is made using free-range pork and imported spices by a Spanish family dedicated to making authentic cured meats.
Slice this generously sized sausage to serve your guests as a tapa with Manchego cheese, olives or jamón. Or stack them on a crusty roll and make a traditional Spanish bocadillo sandwich.
Dry cured and U.S. made.
Pork, water, sea salt, nonfat dry milk, paprika (pimenton), dextrose, garlic, oleoresin of paprika, spices, sodium erythorbate, sodium nitrite, lactic acid starter culture.
Serving size, About 2.5 oz. (75g) Servings per container, Varied. Calories 320, calories from fat 240. Total fat 26g (40%), saturated fat 11g (57%), trans fat 0g (0%), cholesterol 75mg (25%), Sodium 1360mg (57%), total carbs 2g (1%), dietary fiber 0g (0%), sugars >1g, protein 19g. Vitamin A 25%, Vitamin C 0%, Calcium 4%, Iron 10%. * Percent Daily Values are based on a 2,000 calorie diet.
All information listed on our website, including nutrient content information, ingredient lists, and information relating to health claims is for informational purposes only and not provided as medical advice. You should carefully read all information in the actual product packaging and labels, including for food allergen, nutrient content and qualified health claims before using or consuming a product. La Tienda does not assume any liability for inaccuracies or misstatements about products.
Use and Care
Fully cured. Ready to eat. Keep refrigerated in between servings.
You May Also Need
May We Suggest
"Reminds me of my childhood going to Rota Spain to visit grandparents "
Rose - Chesterfield, VA January 2022
"Better than Italian Salami. Goes great with pickled vegetables and your cracked olives. "
Richard - Novato, California October 2014
"Reminded me of 1960's when I was stationed in Spain."
Angelo - Philadelphia, Pennsylvania July 2014
"The closest you've come to duplicating the taste of the chorizos from Spain."
Robert - Lewes , DE July 2014
Beatrice - portsmouth, RI May 2014
DAVID - SAN DIEGO, CA April 2014
Jesus - Banks, OR June 2013
THOMAS - TAMAQUA, PA May 2013
ALESSANDRO - GERMANTOWN, MD April 2013
"I have never tasted A chorizo I did not like. Delicioso."
Luis - Rochester, MN March 2013
George - Montpeleier, Virginia January 2013
Julie - Barre, Vermont July 2012
"Feel like home"
RR - Greenville, South Carolina May 2012
lexus0528 - November 2011
"The flavor of the Pimentón is there, and it makes a great substitute for pepperoni on pizza made with grated Manchego cheese. That being said, I was a bit disappointed with the quality of cuts used in this Chorizo sausage. If you don’t have a meat slicer, you’ll have to work hard to slice it thin enough to enjoy alone. I found it somewhat grisly with occasional bone fragments. Although I’d expect this in a home-made product like my European grandmother used to get from her neighbor, these attributes are not as forgivable in a commercially produced sausage. Also, I wasn’t expecting sodium nitrite for the price ($17lb after shipping). I occasionally buy Hungarian Paprika Csabai sausage from Bende (mail-order) which seems a tad higher quality, but also contains nitrites – sorry."
Ivan - May 2011
Marlene - November 2010
"I lived in Madrid for 5 1/2 years growing up as an Air Force dependant, and this really brings back some great memories. You guys have knocked this one out of the park! Very Authentic!!"
Randy - September 2010