Here we have another great cured smallgood that is very popular throughout Spain.
It is equally at home beside cheeses and olives on a nibbles platter, as it is being thrown into a casserole or added to a pizza or pasta dish. The texture of cured chorizo is denser than its fresh equivalent, and the smoky paprika flavour is more intense.
For those who prefer less bite, try my mild cured chorizo; for those who want more kick, I have created a spicier version adding cayenne.
For a truly authentic mouthful of the sunny Iberian peninsula, you must try this!