This dry cured chorizo recipe comes straight from Argentina with hints of white pepper, white wine, and just a touch of heat.
A cured pork sausage in natural lamb casing. Naturally cold smoked on oak for 6-8 hours. Dry aged for up to 3 weeks.
El Chorizo Latino was born from the idea of bringing authentic Latin American flavour and culture to Edmonton’s local food scene. We liked them so much that we thought Calgary was missing out!
Fresh ingredients. Gluten-free.
Product is ready to eat