- Made by hand
- Traditional recipe
- Extra hot
- Origin: Orce
- Suitable for cooking/bbq
- 7 day curing
- 700g approx (6 – 7 sausages)
Availability: In stock. Hand made every Tuesday and Friday, wrapped same day for dispatch throughout the EU.
*Best selling chorizo 2009 – 2014*
The ‘fire’ chorizo is hand made every Tuesday and Friday in Orce by third generation butcher Julian. His family’s traditional recipe is still used but with the addition of some extra ‘heat’, the result is a Spanish chorizo that is very hot indeed. Exclusive to Orce Serrano Hams the fire chorizo recipe was perfected back in 2008 and has since become the best selling chorizo since 2009. Packs contain a minimum of six hand tied sausages and due to the nature of the product will vary slightly in weight. Full instructions are included and your chorizo will be dispatched direct from Spain the same day after being freshly packed to order.
Flavour notes & gastronomy:
Very hot Spanish chorizo with a heat that builds on the palate, superb depth with flavours of hot paprika and cayenne pepper, hints of mixed spice and white wine. Goes well simply on its own with a cold beer and also as an ingredient in Spanish recipes such as chicken and chorizo kebabs, chorizo in cider, sherry or braised in red wine. Performs very well over the barbecue or on the griddle. The Orce Fire chorizo is tremendously hot, significantly hotter than standard hot or ‘picante’ chorizo.
Your Orce Fire chorizo comes vacuum packed and will last unopened in the fridge for three weeks. Once the pack has been opened the chorizos should be hung in a cool dry place where they will continue to cure for an additional two weeks, during this time the sausages will become firmer.
What BBC Good Food Say…