(713)748-5552
Amazonsnacks@yahoo.com
9999 Bellaire Blvd, Houston, TX 77036, USA
These Chorizos are made with pork meat of the finest quality. Delicious broiled, Bar-B-Q or fried. A most for cocidos. Spanish Style Chorizo by famous quijote brand. Made with the finest pork meats. Cured using the most strict artesanal craftsmanship and tradition of Spain. Delicious in paellas, stews. Great as appetizers or hot or cold “tapas”, sandwiches, rice dishes, omelets etc. No refrigeration needed until after opening. Chorizo tipo español fabricado poor La famosa maraca quijote. Elaborado con Carnes select as de Cerdo. Curado y secado siguiendo La tradicion artesanal de españa. Delicious cocidos, asados O Fritos. Nunca deben de faltar en una Buena paella, Cocido O cualquier tipo de platillo. Prepare apetitosos sandwiches, tapas client, soaps, arroces, tortillas etc. No necesita refrigeracion hasta despues de abierto.
MAECENAS IACULIS
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ADIPISCING CONVALLIS BULUM
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Alexander –
It was very salty and very hard
Mark V. –
For the record, I am reviewing: Chorizo Autentico Mild by Palacios. Imported from Spain. 7.9 Ounce
First, if you have ever used the Sweet Smoked Spanish Paprika (imported kind), then you know how strong of a flavor these have. They use that paprika to make this sausage and let me tell you they use a lot. I used this in Jambalaya and in Paella and when I used it the first time I cut slices about a quarter of an inch thick to add to the jambalaya and that was way too thick. I highly recommend that you almost shave these into pepperoni style cuts of meat, and do not use a lot, the taste is overpowering in your dish as the flavor is so strong. I do love it, but you have to get the right amount. I purchased the two pack, and believe me those two are going to last me a year. The last dish I made i uses a total of 10 thin slices and it was just right, gave the rice the best flavor and was not overpowering of the other flavors that I wanted to present in the dish. I have wrapped the unused portion and put it in the freezer and expect it will last forever since it is a dried sausage. Just to that you know, I think the MILD refers to the heat level not the spice level because the amount of spices in this sausage is very high, you can tell by the color when you cut it that it is loaded with spices.
James C. –
Currently in the US, lived most life in Spain. And this hits so well! I say I’ll eat half at most, wind up eating whole piece. I will definitely be continually ordering this. “Have Spain at home.” Recommended!!
Darien Richardson –
I used to buy it at specks but they ran out and couldn’t order it anymore. I was so happy to find it on amazon. They are very tasty . Perfectly made as if I was sitting at Botin in Madrid being served with Manchego cheese before their famous bowl of Paella.
Charles Anderson –
There’s no food in the world my 10 year old daughter loves more than Spanish chorizo, and I’m not too far behind. Palacios is our favorite brand commonly available in the States – no domestic brand we’ve tried comes close to what we’ve enjoyed many times in Spain – and we like the picante a touch more than the regular. It’s a bit spicy but by no means over the top. We also prefer it to pepperoni on our homemade pizzas.
Mavi –
Perfecto para cocinar
Geraldine Lippincott –
I’ve become addicted to these as snacks. They’re pretty pricey to eat on a regular basis — and probably not very healthy — but I like to think they have less calories than potatoe chips
Maurice –
Taste
Chuck –
This sausage goes good with cheese, wine,crackers or any thing you want to eat with. It really goes well in a Salid. We will order again.
Ricardo C. –
When I first received this product I immediately noticed the whole “mold” I kept seeing in the reviews, but to my relief it was a very familiar sight. To those of us that are familiar with cured meats this is not unusual and while you should still consume any cured meat at your own risk, the white powder is harmless and peels off along with the casing. The best way to find out whether the chorizo has gone bad or if it is still good to eat is to smell it and to scrape off the white stuff, if it smells putrid or if there white stuff does not come off like dust then you got yourself a bad chorizo, but don’t take my word for it, do your research.