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Category:
Sausages
Chorizo
PALACIOS - Auténtico Chorizo Español. Receta de
PALACIOS - Auténtico Chorizo Español. Receta de
PALACIOS - Auténtico Chorizo Español. Receta de
PALACIOS - Auténtico Chorizo Español. Receta de
PALACIOS - Auténtico Chorizo Español. Receta de
PALACIOS - Auténtico Chorizo Español. Receta de
PALACIOS - Auténtico Chorizo Español. Receta de
PALACIOS - Auténtico Chorizo Español. Receta de

PALACIOS - Auténtico Chorizo Español. Receta de Salchicha Ahumada de Cerdo Molida Natural HOT/SPICY, Curada en Seco en España. (paquete de 5-7.9 oz.) Keto y Paleo Friendly. Sin Gluten, Sin Lactosa

Product ID : 52515548


Galleon Product ID 52515548
Shipping Weight 2.6 lbs
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Manufacturer P PALACIOS
Shipping Dimension 12.4 x 8.5 x 3.58 inches
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PALACIOS - Auténtico Chorizo Español. Receta de Features

  • Ready to enjoy - Perfect for tapas, Spanish paella rice, replaces ham / peperoni on pizza. Great as appetizers with wine and cheese. Or, simply, slice and eat!

  • The flavor of the distinctive sweet smoked paprika sets Iberico chorizo apart from Bratwurst, Portuguese, Italian sausage and breakfast sausage links. Try it!

  • Firm texture, slightly dry, and a mild taste. Fully cooked, dried cured pork sausage.

  • No preservatives - No artificial colors or ingredients - No nitrate added - No MSG added - Shelf stable with no refrigeration required until open.

  • 5 pack 7.9 oz - ORIGINAL Cured Chorizo Sausage Ingredients: Pork, paprika, salt, garlic and pork’s natural casing.


About PALACIOS - Auténtico Chorizo Español. Receta De

Since 1960, this chorizo español has been crafted from a generations-old recipe by a family-owned company in La Rioja, Spain. Cooked sausages made with ground pork meat of the finest quality. Cured using the strictest artesanal craftsmanship and tradition of Spain. Keep them handy as a gourmet snack, a delicious treat for a hike or picnic, a party platter, or as an easy way to spice up your everyday foods. Adding a little bit of chorizo gives an amazing flavor to whatever you’re eating.