Smoked over fruity applewood, and created from quality pork cuts, fresh garlic and sweet and hot pimenton, this Basque-style chorizo is subtly spicy and eye-poppingly scarlet. It’s also handcrafted using time honored techniques, and in line with the exacting standards of Oregon’s first USDA-approved salumeria. Featuring little more than freshly ground spices and antibiotic-free meat that’s been butchered in house, it’s sure to be the strongest link in your sausage collection. 

Tip of the Tongue

All you need to do is heat, slice and serve as part of a traditional tapas spread. Try splashing with a bit of sherry vinegar, to allow the flavors to really pop