This Spanish-style chorizo (chorizo de Pamplona) is an all-pork version of the last batch and is far less dry than the last run. Made with pimenton, a smoked paprika from Spain, this chorizo is simply fantastic. It is full of flavor and fabulously funky, the tantalizing essence of a super hot Spanish pig farmer on a warm day doing chores. A great treat for any occasion, slice thinly and serve with your favorite wine (though a glass of Rioja and this chorizo will make you weak in the knees).
HogTree's salamis are made from whole muscles rather than from scraps. The small-batch process of artisan curing is performed by friends over at MeatCrafters in Hyattesville, MD.
Serving and storage tips: Salami is often served with the peel left on. However, the peel can be difficult to chew or tasteless so you may prefer removing it. Cutting the salami very thin will make the peel easier to eat. Salami can be stored in the freezer for up to 2 years and in the refrigerator for 6 months.
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