We use high-quality, premium pork cuts, carefully selected from the shoulder and lean trimmings of the animal. These cuts are chosen for their natural balance of flavour, tenderness, and ideal fat content, which is essential for creating juicy, well-textured chorizo.

The shoulder is particularly prized for its richness and depth of flavour, helping the chorizo stay succulent during cooking. Combined with expertly selected lean meat, it ensures a consistent grind that delivers both structure and juiciness.

This careful selection of premium cuts is what gives traditional parrillero chorizo its signature flavour, creating a rich, savoury bite that holds up beautifully on the grill.

For best results, always defrost the chorizos thoroughly in the refrigerator overnight before cooking. Once fully thawed, remove from packaging and cook using your preferred method below. Ensure the sausages are cooked all the way through before serving.

BBQ / Grill (Recommended Method)

• Preheat your BBQ to a medium heat
  
• Place chorizos on the grill and cook slowly, turning regularly
  
• Cook for 12–15 minutes, or until evenly browned and cooked through
  
• Allow a light char to develop on the outside for extra flavour
  

Pan-Frying

• Heat a non-stick or cast iron pan over medium heat
  
• Add the chorizos whole and cook gently, turning often
  
• Cook for 12–15 minutes until golden brown and fully cooked
  
• Lower the heat if they begin to colour too quickly
  

Oven Cooking

• Preheat oven to 180°C (160°C fan)
  
• Place chorizos on a baking tray lined with parchment paper
  
• Cook for 20–25 minutes, turning halfway through
  
• For extra colour, finish under the grill for 1–2 minutes if desired
  

Serving Suggestion

Serve hot as part of an authentic asado, in a crusty choripán with chimichurri, or sliced into sharing platters, tapas, or salads.

Our chorizo is made using premium Spanish pork sourced from traditional farming regions across Spain, where pork production is part of long-standing local heritage. In regions such as Castilla y León and Aragón, pigs are raised in open countryside surrounded by rolling farmland, fresh air, and a natural rural landscape that supports slow, healthy growth.

The animals are raised with care in low-stress, free-flowing environments, where they enjoy a natural diet based on high-quality feed and traditional farming practices passed down through generations. This respectful approach to rearing helps develop pork with a clean, rich flavour, natural sweetness, and a balanced fat content that gives the chorizo its signature juiciness and depth.