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Written by Max Pistone, Co-founder and CEO of Casa Argentina Limited. Last reviewed: 10 September 2026.
A chorizo criollo parrillero is a fresh, uncured sausage made to be cooked on a grill or barbecue. Unlike Spanish cured chorizo, it is not ready to eat. It must be cooked thoroughly and is traditionally served at an Argentine asado or inside crusty bread as a choripán.
Casa Argentina’s Argentine-Style Chorizo Criollo Parrillero is produced in Spain using premium Spanish pork, Argentine crushed red pepper, paprika and spices. It is gluten-free, supplied fresh in vacuum-packed packs of five, and received a one-star Great Taste Award in 2025.
That is the short answer. But buyers usually want to know more: What makes it different? Is it spicy? Why is it made in Spain? What does it cost? What are the allergens? And is it genuinely better value than a cheaper sausage?
Let us answer those questions honestly.
What does “chorizo criollo parrillero” mean?
Chorizo means sausage. Criollo refers to the local Argentine or Río de la Plata style. Parrillero means intended for the parrilla, the grill used for an Argentine barbecue.
“Chorizo Criollo”, “Chorizo Parrillero” and “Chorizo Criollo Parrillero” normally describe the same family of fresh Argentine-style grilling sausages. Parrillero does not mean already cooked or smoked. This is raw sausage and must be fully cooked before eating.
Is Argentine chorizo the same as Spanish or Mexican chorizo?
No. They share a name, but can provide very different eating experiences.
| Type | Typical format and flavour | Common use |
|---|---|---|
| Argentine chorizo criollo | Fresh, soft, juicy and gently spiced | Grilled for an asado or choripán |
| Spanish cured chorizo | Firm, cured, paprika-led and often smoky | Sliced for tapas or added to cooking |
| Mexican chorizo | Usually fresh, loose-textured and more intensely spiced | Removed from its casing and pan-cooked |
| British pork sausage | Fresh and often herb-led; may contain rusk | Breakfast, casseroles, frying or grilling |
These are general descriptions, not rules for every producer. Always read the label. A customer expecting a firm Spanish chorizo may be surprised by a fresh Argentine one—and vice versa.
What is Casa Argentina’s Chorizo Criollo made from?
Our recipe uses pork meat, bacon, salt, Argentine premium crushed red pepper (ají molido argentino), dextrin, sugar, stabiliser, milk protein, flavour enhancer, antioxidants, colouring, lactose, soy protein and spices.
Our chorizo is gluten-free, but it contains milk, lactose and soy. It is a pork product, so it is not suitable for vegetarian, vegan, halal or kosher diets. Anyone managing an allergy should check the current pack label, which is always the final authority.
If you want a cured sausage, an additive-free recipe, a very hot chorizo, or a product without milk or soy, this will not be right for you. We would rather say that clearly than sell the wrong product to the wrong person.
Why is an Argentine-style chorizo produced in Spain?
The recipe, flavour and purpose are Argentine; production takes place in Spain. Current UK import arrangements do not give us a practical route to bring this fresh pork product directly from Argentina.
Spain provides premium pork and experienced sausage production, while our Argentine herbs, spices and recipe recreate the chorizo we know from Argentina’s parrillas. We therefore describe it accurately: Argentine-style Chorizo Criollo Parrillero, produced in Spain. Authenticity should never depend on pretending a product was made somewhere it was not.
What does it taste like? Is it very spicy?
It is savoury, juicy and paprika-led, with aromatic Argentine seasoning and gentle warmth rather than aggressive chilli heat. It is designed to taste like chorizo, not to test how much spice you can tolerate.
Great Taste judges recognised its clear chorizo flavour, balanced heat, paprika character, caramelised skin and juicy texture. The award provides independent reassurance, but no award can guarantee every person will prefer it. Someone seeking a heavily smoked or extremely hot sausage may be happier with a different style.
Why does cooked yield matter?
All meat loses some weight as moisture and fat are released during cooking. Excessive shrinkage affects portion size, appearance, texture and value.
In our cooking tests, Casa Argentina chorizos retain approximately 97% of their size and texture when cooked correctly. Results will vary: high flames, overcooking and repeatedly piercing the casing can increase moisture loss.
For a food business, raw price alone may therefore mislead. At our current £13.95-per-kg trade price, a 97% yield produces an illustrative cooked cost of about £14.38 per kg. A hypothetical £10-per-kg sausage retaining only 60% would cost £16.67 per kg of cooked product. The cheaper raw sausage would be more expensive on the plate.
Yield is not the only sign of quality, but it belongs in the conversation.
What can go wrong when cooking chorizo criollo?
The most common mistake is using fierce flames. The outside burns or splits before the centre is cooked. Build steady heat, allow flames to settle and turn the chorizos regularly with tongs.
The second mistake is treating fresh chorizo like steak. Sausages and minced-meat products must be cooked throughout. The UK Food Standards Agency advises that the centre should reach 70°C for two minutes, or an equivalent combination such as 75°C for 30 seconds. A clean food thermometer removes the guesswork.
The third mistake is repeatedly piercing the casing, which lets the juices escape.
For choripán, cook the chorizo gently until nearly done, cut it lengthways in the mariposa or butterfly style, then finish the cut side on the grill. Serve in crusty bread with chimichurri.
How should it be stored and can it be frozen?
Keep the unopened pack refrigerated between 2°C and 6°C and follow the date on the packaging. The chorizos are suitable for home freezing. Freeze within date, keep them sealed and follow the current pack instructions.
Defrost the sealed pack in the refrigerator for approximately 24 hours, not on the kitchen counter. Once thawed, cook thoroughly.
Each pack contains five vacuum-packed chorizos and weighs approximately 500g. Individual sausages are around 100g, although small natural variations occur. We do not discard a perfectly good chorizo simply because it is a few grams lighter or heavier.
How much does Casa Argentina Chorizo Criollo Parrillero cost?
As of September 2026, the retail price is £9.99 for five chorizos, approximately 500g. That is about £2 per sausage or £19.98 per kg before delivery.
The current trade price is £13.95 per kg ex works, equivalent to approximately £1.40 per 100g chorizo before delivery. Delivery is quoted according to quantity, weight and postcode. A fair comparison should include the complete delivered cost, not only the list price.
Prices may change with pork, ingredient, labour, energy and transport costs. Check the live product page or request a current trade quotation before ordering.
Is it worth the price?
It depends on your priorities. It may be worth it if you want a Great Taste Award-winning, gluten-free Argentine-style chorizo with strong cooked yield, consistent portions and chilled UK delivery. It may not be if your only objective is the lowest raw price per kilogram.
Hospitality buyers should also consider preparation time, waste, performance during service, plate appearance and whether the flavour supports the selling price. A cheaper chorizo that shrinks heavily or disappoints customers is not necessarily better value.
Is it suitable for restaurants, caterers and wholesalers?
Yes. Casa Argentina supplies homes, restaurants, steakhouses, delis, caterers, retailers and wholesalers across mainland UK. We can supply up to 2,000kg per week, subject to availability and agreed ordering arrangements.
Orders placed Monday to Thursday before 2:30pm can normally use a next-day service. We cannot guarantee a particular time during the day, and trade delivery is charged separately.
Before choosing a wholesale chorizo, ask:
- What is the cooked yield?
- Are size and weight consistent?
- Is it supplied fresh or frozen?
- What allergens does it contain?
- How is the cold chain protected?
- What is the complete delivered cost?
- Can supply grow with demand?
- Has the flavour been independently assessed?
Those questions reveal far more than price per kilogram.
Frequently asked questions
about Chorizo Criollo Parrillero
Is Chorizo Criollo Parrillero already cooked?
No. It is a fresh, raw pork sausage and must be cooked thoroughly.
Is Casa Argentina Chorizo Criollo gluten-free?
Yes, the current recipe is gluten-free. It contains milk, lactose and soy, so check the label when managing allergies.
How many chorizos are in one pack?
Five vacuum-packed chorizos, weighing approximately 500g in total.
Can I cook it without a barbecue?
Yes. Use an oven, air fryer or hob, provided the chorizo is cooked thoroughly. Follow the appliance and pack instructions.
What is the traditional way to serve it?
Serve it from the parrilla during an asado, or in crusty bread with chimichurri as a classic choripán.
Where can I buy Chorizo Criollo Parrillero in the UK?
Casa Argentina sells its Great Taste Award-winning Chorizo Criollo Parrillero online for chilled mainland UK delivery. Trade customers can email orders@casaargentina.com.
The final answer:
Is Chorizo Criollo Parrillero right for you?
A good chorizo criollo should be juicy, recognisably Argentine, consistent on the grill and honest about what it contains. Ours will not suit every diet or taste, and no serious food company should pretend otherwise.
But if you want the flavour of an Argentine parrilla, reliable cooked yield and independent Great Taste recognition, Casa Argentina’s Chorizo Criollo Parrillero deserves a place on your shortlist.
Because the chorizo matters. But the people gathering around the parrilla and the moment you create together matter even more.