Chorizos Imported from Spain. Packof 4 chorizos. 31.75 onces total

Excellent product and affordable price

Excellent from every aspect. Taste: Outstanding. Shipping: arrived promptly. Storage: lasts forever. Once the package is opened keep the unused portion wrapped in the refrigerator. Remove the skin prior to using. Just score lightly lengthwise and remove the wrapping.Uses: All the standard recipes calling for chorizo. Also adds a nice dimension to simple dishes such as omelettes.• Stir fry small pieces of chorizo in a skillet, remove and place on paper towel. Wipe out most of the residual oil, but keep some.• Add unsalted butter to same skillet, let butter brown slightly, add the beaten eggs.• Before the eggs totally set, sprinkle fried chorizo back on top of eggs.• Fold once, remove when done.Search the web for recipes for chicken and chorizo with red, yellow, and green bell peppers, onions on skewers (kebabs).There are lots of variations of the chicken / chorizo recipe. Basically:• cube boneless chicken breasts into in 1"-1 1/2" cubes• remove wrapping of chorizo, slice into thin slices• marinate 15 minutes to half an hour in combination of good olive oil, fresh or dried oregano, some salt, freshly ground black pepper, and a dash of cayenne pepper.• cut bell peppers as well as onions into uniform 1" to 1 1/ 2" chunks.• option Chiquilin Hot Paprika, 2.64 oz for the accent when marinating instead of cayenne.Some tips:• When threading on skewers, keep it uniform:• Bell pepper + onion + bell pepper + chorizo + chicken + chorizo + bell pepper + onion + bell pepper• Repeat• The chicken and chorizo should always touch one another.• Don't over marinate - the chicken 'melts'.• Metal skewers work best.• Outdoor grilling is best as the kebabs flare.• Indoors under the broiler may mean that the local fire department is on standby - or having windows and doors open with exhaust fans on.• Serving: remove the chunks of goodies from the skewer(s) carefully and place on plate(s).• Serve with * Ribera del Duero or Rioja* .• Repeat step * .

I HAVE USED THIS PRODUCT IN THE PAST, THEREFORE I AM A REPEAT CUSTOMER. IT IS THE BEST OF ITS TYPE THAT I CAN FIND IN THE US

This stuff is fantastic. Huge hit when I have people over. Great on a cheese board, or for a quick snack. I like it much better than some other cured pork/salami products.It should be noted that they sell this in my local specialty food store for $8.99 per bag which I think is reasonable -- but I have seen it on Amazon for much more money. The buyer I purchased from on Amazon had similar reasonable pricing if you buy the 4-pack.

Super dry and rich smokiness. I freeze the ones im not using as a little goes a long way. Thinly sliced they are great with cheese. I also put some in my paella. Great deal too.

not as good as what I was used to having in spain

We use it in many of the Spanish dishes that we make such as lentils and cocido.

I'm from Spain. Even though this is not Iberico and it cost about 3 times more than back home, it is actually very good. We can't survive without it any more. Either with bread, used for stews or fried, it won't disappoint anyone.