Pepperoni, meet chorizo! The iconic pizza topping borrows a page (and plenty of smoked paprika) from Spain’s prized salami. But there’s still lots of Italian attitude in the mix, thanks to oregano and garlic. Seattle’s pioneering salumeria handcrafts their unique links from antibiotic-free pork, which they treat with natural curing agents and then slow-age, before slicing into ready-to-eat rounds. Coro sure has the cure for ho-hum supermarket 'roni.
Tip of the Tongue:
Why should pizza have all the fun? Add pep to your charcuterie plate, by pairing with boconcino balls and manchego.
Pork, Spices, Salt, Turbinado Sugar, Celery Juice Powder, White Wine (contains sulfites), Garlic, Lactic Acid Starter Culture