Delicious Spanish chorizo, using only natural ingredients (no nitrates) and free-range pork, lightly smoked and semi-cured. These are prepared the traditional way of combining high-quality pork, flavoured with paprika, garlic, red wine, chilli and liberally seasoned. Sausage-making is a job best left to the specialists - in this case the artisan butchers of Pino's Dolce Vita. 
Free-range pork, sea salt, pepper, sugar, paprika, garlic, red wine, chilli, vitamin C.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 SMALL (200g)LARGE (400g)
ENERGY1880kj3760kj
PROTEIN30g60g
FAT TOTAL18g36g
- SATURATED7g14g
CARBS0.5g1g
- SUGARS0.5g1g
SODIUM636mg1272mg
Small:
2 chorizo
Large:
4 chorizo

Fry slices of chorizo and add to the Spanish tortilla or use to top the tomato and mozzarella pizza, along with olives and capsicum. Dish it up alongside scrambled eggs as a breakfast of champions, stuff into baked potatoes with sour cream, diced tomatoes and parsley or dice it and fold through a salad of couscous, feta, zucchini with a squeeze of lemon.  Really, there's nothing that's not improved by a bit of chorizo.

Frozen product. Once defrosted, keep refrigerated, cook and consume within 7 days. 

Defrost fully before cooking. Heat a medium-sized frying pan over medium-high heat drizzled lightly with oil. Slice the chorizo into small rounds or cut in half lengthways. Fry for 2-3 minutes either side or until nicely caramelised. Alternatively, line a baking tray with baking paper and cook sliced or halved in a 180C oven for 15-20 minutes turning once or until nicely coloured.