CHORIZO PAMPLONA
The Product
A distinct Spanish dry-cured sausage from the Navarre region, known for its fine, homogeneous texture (finely ground pork and beef), vibrant red-orange color from generous paprika, and strong, slightly spicy flavor with a sweet aftertaste, served sliced thin for tapas, sandwiches, or with cheese. It's a cured, ready-to-eat sausage, different from fresh or Mexican chorizos, and characterized by its large diameter and smooth, salami-like consistency.
Origin & Terroir
From Navarra, specifically the Pamplona region famous for the San Fermín festival. This style is distinguished by its fine grind and blend of pork and sometimes beef.
How to Enjoy
Slice thin for bocadillos (sandwiches) or dice for cooking. The fine texture makes it excellent melted on pizza or in pasta. Pairs with Navarra rosado or Rioja wines.
Did You Know?
Chorizo Pamplona's distinctive fine grind creates a texture almost like salami, setting it apart from the coarser chorizos of other regions. It's often called 'chorizo de pincho' for its popularity in pintxos.