ABOUT

Rojizo Chorizo is a dry-cured pork chorizo-style salami built for bold, smoky flavor with a mild, approachable kick. Paprika and chipotle bring a Spain-meets-Mexico twist that’s easy to pair and hard to stop snacking on.

KEY BENEFITS

Smoky, paprika-forward taste with subtle heat that won’t overpower a board.

Versatile for charcuterie, tapas, sandwiches, pizzas, and pasta.

Pairs effortlessly with Manchego, chèvre, and bright, food-friendly wines.

Great “host gift” add-on for gatherings and holiday spreads.

Convenient stick format for easy slicing and serving.

WHAT'S INSIDE

Pork — rich, savory base.

Water — supports mixing and texture.

Kosher Salt — seasoning and preservation.

Dextrose — balances flavor, aids fermentation.

Celery Powder — naturally derived curing agent.

Chipotle Chili Pepper — smoky pepper warmth.

Hot Paprika — classic chorizo character.

Cayenne — gentle lingering heat.

Lactic Acid Starter Culture — tang and curing.

FREQUENTLY ASKED QUESTIONS

Q: Is this chorizo ready to eat or do I need to cook it?

A: It’s sold as a cured/charcuterie-style product, typically meant for slicing and eating as-is; check packaging for the most accurate handling instructions.

Q: How spicy is it?

A: Subtle spice with a smoky finish—paprika-forward with chipotle warmth rather than intense heat.

Q: What does it pair well with?

A: Try it with aged Manchego or goat cheese, plus Tempranillo, Pinot Gris, or Prosecco for an easy crowd-pleaser.

Q: What should I do if there’s white bloom on the outside?

A: Many cured meats develop a harmless white bloom during curing; if you see unusual colors, strong off-odors, or sliminess, contact the seller before eating.