Pimentón is the whole thing here — Spanish paprika, used with a heavy hand. It’s what gives this its deep red color and the smoke sitting underneath every slice. Rioja wine and garlic fill in behind it.

Our roots are Calabrian, but good technique travels. This is a Spanish tradition made with our own heritage pork and our own hand.

Want it ready to go? Same Chorizo, already sliced. Or step up to the large format.

Three 4.5 oz chubs to a pack. Slice one for a board and keep the others sealed until you need them.

Ingredients: Pork, wine, red pepper paste (peppers, salt, citric acid), spices, salt, cultured celery powder, garlic, dextrose, lactic acid starter culture