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Baggie's Handcrafted Cured Chorizo

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$18.20

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Chorizo is a traditional Spanish cured pork sausage, seasoned with salt, chilli powder, paprika, garlic, red wine with an added smokey flavour. Perfect for your charcuterie platter and home cooked Spanish meals.

Chorizo is a cured pork sausage that is heavily seasoned with delicious smokey, spicy flavours. We prepare and cure our Chorizo at our Joo Chiat road store in Singapore and cure for approximately 30 days until it reaches perfect maturity.

Chorizo is ready to eat as is, the perfect addition to your charcuterie board. It is also fantastic in your home cooked meals, including Spanish Paella, Jambalaya, Tunisian Shakshuka breakfast, and adds punchy delicious flavour to any rice or stew dish!

The word Chorizo is the name given to a variety of sausages, both fresh and cured, originating from the Iberian Peninsula (now Spain and Portugal). It is made from pork, seasoned heavily and features a characteristically red colour which is the result of the paprika. 

Size approx. 260g/piece.

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Chorizo is a traditional Spanish cured pork sausage, seasoned with salt, chilli powder, paprika, garlic, red wine with an added smokey flavour. Perfect for your charcuterie platter and home cooked Spanish meals.

Chorizo is a cured pork sausage that is heavily seasoned with delicious smokey, spicy flavours. We prepare and cure our Chorizo at our Joo Chiat road store in Singapore and cure for approximately 30 days until it reaches perfect maturity.

Chorizo is ready to eat as is, the perfect addition to your charcuterie board. It is also fantastic in your home cooked meals, including Spanish Paella, Jambalaya, Tunisian Shakshuka breakfast, and adds punchy delicious flavour to any rice or stew dish!

The word Chorizo is the name given to a variety of sausages, both fresh and cured, originating from the Iberian Peninsula (now Spain and Portugal). It is made from pork, seasoned heavily and features a characteristically red colour which is the result of the paprika. 

Size approx. 260g/piece.

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