Dry Chorizo SalamiMADE BY CHARLITO'S COCINA IN LONG ISLAND CITY
Charlito, aka Charlie (Charlito was a childhood nickname) transforms heritage-breed pork into some of the most wonderful charcuterie coming out of the U.S. today. His chorizo is everything we'd expect from him; a celebration of all things pork (read: plenty of pork fat), beautifully cured, deeply red, with just the right amount of heat. As snack-able as they come.
tip of the tongue
We love to simply slice and serve, alongside olives, cheese and maybe some Z crackers. However, it's also fabulous for cooking. Charlito suggests tossing a few slices or dices into anything from hearty winter soups to omelets to add richness and depth of flavor.