Chorizo El Rey

$125.00 Regular Price

"El Rey" translates to " The King", and this spicy, Spanish-style Chorizo is definitely that King you've been waiting for! 

Made using sweet and smoked paprika, clove, allspice, cayenne, and chili flake, it's the ultimate large chorizo for all your tapas needs.

 

  • No Nitrates/Nitrites No_Nitrate/snitrites
  • No Antibiotics No Antibiotics
  • Gluten Free Gluten Free
  • GFA Winner GFA Winner
Nutrition Facts

Serving size 1oz., 32servings per stick.
Calories 100
Total Fat 7g (9%)
Saturated Fat 2g (10%)
Trans Fat 0g
Cholesterol 30mg (10%)
Sodium 480mg (21%)
Total Carbohydrate <1g (0%)
Dietary Fiber 0g
Total Sugars 0g
Protein 8g
Vitamin D • 0.2mcg 0% Calcium 10mg 0% • Iron 0.4mg 2% • Potassium 110mg 2%

Shipping info

To ensure every order receives the care and attention it deserves, we ship online orders every Wednesday.

Place your order by Tuesday at 11:59 PM PT to have your order ship that week 

Orders placed after the cutoff will ship the following Wednesday.

All perishable products will ship within appropriate cold chain transit times and cannot ship over weekends or extended holidays.

Need it sooner? 2-Day and Overnight shipping options are available at checkout for expedited processing.

  • Ingredients

    Pork, pork fat, spices, salt, less than 2%: garlic, dextrose, water, swiss chard powder, lactic acid starter culture. Hog Casing

  • Storage & Preparation

    Salami keeps best when refrigerated. Store your salami in a plastic bag or sealed plastic container in your refrigerator’s crisper drawer. Keep the whole stick in tact if you aren't enjoying immediately. Serve at room temperature, sliced as thick as you desire.

  • Flavor Profile

    • Clove Clove
    • Allspice Allspice
    • Pimentón De La Vera Pimentón De La Vera

Natural Molds!

We handcraft each stick of salami using fresh, natural ingredients. We also use the traditional methods of charcuterie-making by using live, active molds! To begin, we hand cut premium pork leg, shoulder and fatback, then grind and mix it with fresh garlic and spices. After stuffing it into natural hog casings, and hanging on racks, we move it into our incubator, where it is inoculated with live molds. The salami ferments for 48 hours before moving into our drybox.

This mold does many things! One, it helps protect the salami during the curing process from other bad bacterias. Two, it helps slow down and regulate the curing process, creating more consistency in the salami. Lastly, it helps add a level of flavor to our salami that is nearly impossible to recreate. Slowly developing flavor over time, the mold mellows the acidity from the fermentation process and creates a deep, funkier, sacred flavor. You cannot fake the flavor.

How to Enjoy it

Ideally you own a professional slicer, or the equivalent. If not, never fear! You can slice the salami as thin as possible with a sharp chef’s knife. Once sliced, your options are limitless. Use it as a pizza topping. Fold the salami and skewer it with green olive, sardines and roasted peppers to make a Spanish-style tapas. Render it crispy and have it be the crunch on top of your next salad. Wrap prawns with it, or julienne it and add it to a mussels and clams dish.

Peel the netting and the casing. These casings are much thicker than our small salamis in order to control quality during curing.