Our collaboration series has taken us on a wonderful journey through some of the great cuisines of the world, in partnership with brilliant chefs from all over our vibrant wholesale restaurant community. This month however, we are shining a light on one of our own brilliant chefs, and bringing the series ‘in-house’ to give you a fresh take on a sausage that is famed the world over: a classic Spanish-style cooking chorizo.
Chorizo is a product that we have spent a lot of time researching and recipe testing, in the quest to offer something authentic and true. Our in-house chef, George Ryle, who has spent his career cooking fantastic Swaledale meat in various restaurants in London, and has been wanting to develop a chorizo recipe for many years. Inspired by frequent trips to Andalusia, from where his partner, Vanesa, hails, and the beautiful, rustic cooking of the region; this has been a personal journey for George, with the result being what we think is a seriously good chorizo.
Using our rare breed, outdoor reared pork*, and smoked paprika of both the picante and dulce varieties; this sausage has the rich, deep colour and flavour which is so distinctive of chorizo. The addition of fresh garlic and a little dried oregano help to round the profile on your palate. It tastes incredible.
💃 Fresh or uncooked chorizo is softer to the touch and when cooking releases a delicious, spicy, red oil!
Spain has an amazing, yet under-appreciated, or perhaps mis-understood culinary heritage. Whilst French and Italian food have more successfully captured our imagination in the UK, Spanish food, which is very much their equal, garners less attention. Chorizo is an ingredient that sits at the heart of Spain’s proud heritage, so, needless to say, this chorizo is best used in Spanish cuisine.
For something beautifully simple rustle up chorizo cooked in cider; fry the chorizo in a skillet over a high heat, add a glass or two of very good artisanal dry cider (from Asturias, if possible), reduce the heat and simmer for 10-minutes or so. Serve with bread and enjoy a combination of flavours that is honest and unassuming.
Or try cooking chorizo, chickpea, trotter and ear cocido - with the addition of beef tripe and perhaps a little morcilla, this is as close to callos a la andaluza as you’ll get, and it’s a lip-smacking, unctuous bowl of joy.
Alternatively, grill the chorizo, along with padrón peppers, and then stuff the whole lot into a sourdough bun or bocadillo. Qué rico!!
*Shoulder and belly are our preferred cuts providing just the right fat content for a really succulent fresh chorizo. Our Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. To maximise the naturally occurring flavour, all Swaledale native breed pork is dry-aged on the bone for up to 3-weeks in our Himalayan salt chamber; this further enhances the rich, distinctive flavour. Fresh chorizo is Always Fresh Never Frozen®, butchered to order, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.
Always Fresh Never Frozen®
Orders received before 9am are freshly prepared and shipped DPD for next day delivery. We serve the whole of the UK excluding Channel Islands, Northern Ireland, and some parts of Scotland.
Our meat has been celebrated in Britain's best restaurant kitchens for over ten years. There are many who claim to work with native breed farmers, but few who can prove it.
Sustainable & traceable
We have partnerships with selected farms and work with carefully selected local abattoirs so we have confidence in the welfare of the animals and full traceability of all our products.