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

One of my favorite chorizo. Delivered fresh. I have received product past its prime in the past(can’t recall the retailer). These were in great condition. For those who do not know Palacios chorizo. It is one of the best, a good standard for chorizo.

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.

The qualities in the tasty is excellent. I really recommend it. You will not be disappointed.

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 used to live in Spain so I was craving some real Spanish chorizo. Found it was easier to purchase online. The price is a little high, but I wanted it. Taste was good etc, but I just wish I didn't have to buy a four pack haha. But it does keep for a long time haha.

It's pretty good. I've been making lots of lentejas. I bought four packages and the first and third packages were better consistency than the second package, which had many fatty chunks in it. I do wish there were a spicier option. I know that spanish chorizo is not normally spicy, but I find this pretty bland. Also not that this is ready to eat - dry - so I don't feel that it outputs its flavor into the dishes I cook as well, but it's ok until I find a better cooking version. I will probably look for spicier chorizo next time and if I can't find that anywhere then I would buy this again.

Great quality!

Delicios wonderful and cheaper than I can get locally. Anyone, what is the white rigid stuff inside the sausage? I sliced poorly and got a big piece of this (3 cm long) What the hell is it? I have seen it in some certain other hispanic sausages. When these (4) run out, I will purchase again