Alejandro Chorizo Barbacoa

It’s fair to say that this is the Rolls Royce of chorizos, since it’s among the most flavorful you’ll find on the gourmet market. Pimenton de la Vera (smoked paprika) and premium cuts of pork go into its creation.

Deliciously creamy and clean with just a trace of smokiness, it’s a pleasure to eat. It may be used in a variety of ways and will enhance the flavor of your food to the utmost degree.

As the name suggests, barbecuing the Alejandro Chorizo is the perfect method to enjoy this dish. It goes well with some beans and a nice loaf of bread. There are several ways to cook it, such as poaching it in red wine or baking it. The red wine can also be used to make a sweet and sour coating.

Although the family has been creating chorizo since the 1960s, Alejandro is a tiny, family-owned Spanish firm started in 1987. The greatest Spanish wines and chorizo may be found in the La Rioja area. Their pigs are grown in a natural environment and fed an all-natural diet, and breeds are carefully selected according to a set of rules. Using time-honored processes and recipes handed down through the years, they’ve been making artisan chorizos, a traditional and famous Spanish sausage.

Embutidos Alejandro is known for its vast array of chorizos, from Magno and Troncal, which are wonderful for tapas, to Barbacoa, which is ideal for cooking, as well as many more options. The fact that their chorizos are gluten-free and lactose-free is also a source of pride for them.

Storage Instructions

Store in the refrigerator.