Basco Cooking Chorizo Picante is the first charcuterie product to be produced by under the Basco Brand. Made in La Rioja by a Chorizo producer with over 100 years experience, this recipe has been developed purely between Basco and the producer – this really is our own unique product!
The sausage has been semi-cured for four days. This results in a softer sausage that retains moisture whilst becoming crispy – perfect for cooking! The key to a good Chorizo is Spanish Paprika, we use just the right amount of premium quality paprika to give our Chorizo its signature taste.
We have worked closely with our supplier in La Rioja to develop the recipe for Basco Cooking Chorizo. Our aim was simple, to develop a fast cured sausage perfect to either cook on the grill or barbecue but also that works well in sauces, soups and stews providing depth of flavour through our secret spice blend.
Basco Cooking Chorizo comes in packets of 6 sausages with a three month shelf life. It is a very versatile ingredient to use in all types of cooking or cooking methods.
Riojan Chorizo is a variety of chorizo produced in La Rioja. The Sausage has a strong colour with soft texture and a spicy and aromatic taste. Originally, Riojan Chorizo use to be produced in the mountain valleys of La Rioja due to the climate conditions which were perfect for the curing of Chorizo Sausage. Since 1990 Riojan Chorizo has the I.G.P. accreditation in order to protect its production.
Spanish Chorizo is made from coarsely chopped pork and pork fat, seasoned with smoked pimenton and salt. It is generally classed as either Chorizo Picante (spicy) or Chorizo Dulce (sweet), depending upon the type of smoked paprika used. There are hundreds of regional varieties of Spanish Chorizo, both smoked and unsmoked, containing garlic, herbs and other ingredients.
Chorizo comes in short, long, hard or soft varieties; the leaner varieties are suited to being eaten at room temperature as an appetizer or tapas, whereas the fattier versions are generally used for cooking. Depending on the variety, Chorizo can be eaten sliced without further cooking or barbecued, fried or baked alongside other foods. It is also an ingredient used in several dishes where it accompanies beans, such as Fabada or Cocido Madrileno. These dishes normally carry other pork meat cuts such as Tocino (cured bacon) and Morcilla (blood sausage) called Sacramentos (known as the trimmings) to accompany cooked chorizo.
It is perfect grilled in pasta, salads, tapas or as a garnish. Making your own Paella? Our Chorizo is a perfect ingredient, try our bomba rice for a real authentic taste!
Basco Cooking Chorizo, the first product of many more to come from the Basco range.
