Chorizo - Mild Salami
Chorizo - Mild Salami
Spanish-style salami seasoned with paprika offering a smoky and mild flavor. A great snack and a must on your charcuterie board!
Net weight 7 oz, Aged for about 4 weeks.
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Ingredients
Ingredients
Contains Pork
Made In USA
Gluten Free
Additional Information
- Description
- Nutrition Facts
- FAQ
Made with high-quality pork meat and natural beef casing, this smoky Spanish-style dry-cured sausage is perfect for any occasion. You will be asking for more!
Whether you're a charcuterie enthusiast or just looking for a delicious snack, our Chorizo Salami is sure to impress. It pairs perfectly with a baguette and a variety of cheeses, making it a versatile addition to any charcuterie and cheese boards.
Keep in a cool and dry place. Peel casing before eating (optional) and refrigerate after opening.
Ways to Savor it:
- Slice it thin and serve on a charcuterie board with cheeses, crackers, and fruits
- Use it as a topping for pizza or flatbreads for a savory twist
- Add it to pasta dishes or salads for an extra layer of flavor
With its delicious taste and high-quality ingredients, it's a must-try for anyone who loves cured meats.
Can you get salami in the US?
Yes, you can get many different types of salami in the United States! At Dufourgourmet.com, we offer our saucisson sec and chorizo salami for purchase online. Order now and enjoy a delicious taste of France at home!
Is chorizo the same as salami?
Chorizo and salami are both cured sausages. Our Chorizo is a type of salami that is typically made with ground pork meat and spices. Other countries and regions across Europe make their own traditional varieties of salami.
Is Chorizo ready to eat?
Yes! Our Spanish-style salami is fully cured and aged for about 4 weeks, making it the perfect texture to consume. Simply peel the beef casing before slicing or keep it on, it is a natural casing, so it is truly up to you! And enjoy it as a fancy snack or as part of a charcuterie board. After opening, refrigerate any leftover.
What is the white powder around the salami? As a salami ages, it develops mold, which helps keep the casing hydrated. Mold can appear blue, grey, green, white or tan, and is perfectly natural. We recommend that you peel the casing before consuming.