Dry Cured Saucisson SecSaucisson Sec is not just for picnics! Try it with a seasonal cheeseboard, sliced on pizza or added to an autumn salad.
D’Artagnan’s all-natural chorizo is made from heritage breed pork. The hogs are raised humanely in a network of small farms that allow the hogs to live on pasture and express natural behaviors. The farmers raised only heritage breeds including Berkshire, Tamworth, Duroc, Landrace and Hampshire breeds, all of which are renowned for their great flavor.
When the product begins with pork like this, it needs very little adornment. Our Iberian-style chorizo sausage is spicy and garlicky, with bold smoky flavor from paprika. We make it by hand, in small batches with all-natural ingredients. It is smoked and comes fully cooked, so it’s easy to serve and enjoy.
Chorizo works in a variety of recipes. Grill the chorizo whole over hot coals seasoned with applewood chips and serve sliced for an easy appetizer. Try chorizo the Portuguese way—seared with wine or a splash of hard, clear liquor to accent the rich flavors.
Perfect for paella and tapas, our smoky chorizo is also great for soups or stews and brings zing to rice and pasta dishes. Pair it with fish for a classic Iberian shrimp or chicken
ingredients: pork, water, paprika, nonfat dry mik, sugar, spices, natural flavorings
"Chef Stephan Boissel of New York City demonstrates an ingenious recipe for swordfish and chorizo, which he turns into a creamy sauce for the sautéed fish. "
"Spicy, thinly-sliced chorizo helps keep fish moist and adds tons of flavor. A light vegetable ratatouille brings all of the flavors together."
"In this play on Arroz con Pollo, George Mendes of the restaurant Aldea, combines duck confit and duck breast with seasoned rice, chorizo and olives."
"Chorizo adds salty, porky goodness to Carey Palenchar's easy mussels recipe."
"Our Spanish-style chorizo makes ultra-flavorful tapas when sautéed hot and fast with a hearty red wine. Serve with crusty country bread. "
