Product Focus: Chorizo
Cured Chorizo is a wonderfully spiced pork sausage that originates from Spain. It gets its distinctive smokiness and deep red color from pimentón. In Mexico, a raw (uncured) Chorizo is used. This chorizo is cooked to a crumbly consistency before it is added to a variety of dishes. Chorizo is an essential ingredient in both Mexican cuisine and traditional Spanish Tapas, Stews and Paella, but has recently started featuring as an inspired ingredient on menus representing other cuisines. We are pleased to offer our clients our new raw Chorizo Picante for cooking with, as well as ready-to-eat Chorizo varieties including Chorizo Picante, Chorizo Vela and 'salami style' sliced Chorizo.   OUR FINE CHORIZO PRODUCT RANGE... Chorizo Picante (uncured for cooking)When cooked this Chorizo releases mouth-watering juices that are wonderful smoky flavour and add a rich red colour to dishes. This Chorizo is ideal for hot tapas, paella & stews.Packaging: Linked, gas flushed, frozen & boxed. Case size: 4 x 1.2kgChorizo Picante (Cured & ready to eat)This Chorizo is fully dry-cured and ready to eat. It makes a delicious Tapa, and is fantastic when served simply with a chunk of crusty bread and some full-bodied Spanish wine.Packaging: Linked, gas flushed, chilled & boxed.Case size: 10 x 900gChorizo Vela (Salami style)This Chorizo is a mildly spiced smoky salami stick that has been cured in the Spanish style. It is an essential element of all good tapas.   Packaging: Wrapped, gas flushed, chilled and boxed. Case size: 3 x 1.9kg  Sliced ChorizoSliced and ready for the plate, this chorizo has a rich and smoky flavour. Serve it with some cured Manchego cheese and a dish of olives. Packaging: Vacuum packed, chilled and boxed. Case size: 10 x 500g  SOME CROWD PLEASING RECIPES...Chickpea, chorizo & tomato soup 1tbsp olive oil 1 red onion, finely chopped 2 garlic cloves, crushed 800g cubed 4 x 410g tin chickpeas, drained and rinsed 4 x 400g tin chopped tomatoes 2L veg stock 1tbsp dried oregenoHeat oil in a pan and add the onion. Sweat for 5 minutes with the lid on, then add the garlic and chorizo. Cook over a high heat for another 5 minutes. Add the chickpeas, tomatoes, vegetable stock and oregano. Season with salt and black pepper. Bring to the boil, then simmer for 15 minutes. Serve in bowls with crusty bread. This recipe will make 12 portionsSoft tacos with chorizo, mushroom & cheese 2tbsp  vegetable oil 750g 4 cups diced peeled potatoes 2 cups sliced mushrooms 1 cup chopped green onion 2 tbsp minced fresh jalapeño chili 4 large eggs 3 cups  shredded jack cheese 12 Flour or corn tortillas Shredded lettuce, sour cream & salsaPour oil into a 10- to 12-inch frying pan over medium heat. When hot, add Mexican chorizo, potatoes, mushrooms, onion, and jalapeño chili; stir often until meat is well browned and potatoes are tender when pierced, about 10 minutes (if potatoes aren't tender, add 1/4 cup water, cover pan, and cook until tender, 8 to 12 minutes longer). Pour in eggs, beaten to blend, and stir until eggs are firm, 1 to 2 minutes. Remove pan from heat and stir in cheese. Serve with warm tortillas and lettuce, sour cream, salsa, and chopped onions to add to taste. This recipe will make 12 filled Tacos Contact us by calling +44 (0) 8707 552210