Chorizo is chorizo. In any language. A universal term that has no translation, but many synonyms: quality, flavor and tradition.
Thanks to these qualities, Riojan chorizo is nowadays one of the most appreciated products of Spanish gastronomy beyond our borders and many internationally renowned chefs incorporate it into their recipes.
The Protected Geographical Indication (PGI) Chorizo Riojano ensures that the product meets the highest quality standards so that consumers around the world can enjoy its organoleptic properties and health benefits.
Nutritional properties
Yes, because in addition to being good, chorizo is good.
A study by the National Association of Meat Industries of Spain has concluded that cured sausages have important nutritional properties, since they are high in protein, B vitamins and minerals such as phosphorus, iron and zinc.
In addition, the pork meat used to make Chorizo Riojano with the IGP quality seal has a limited cholesterol content, so if we consume it in the right amount and with the right frequency, we can have a balanced diet.
If to all this we add 100% natural ingredients and a careful elaboration process, which takes into account the experience accumulated during decades, the result is an unbeatable product, whose flavor is appreciated inside and outside our borders.
100% natural
Chorizo Riojano is made with natural ingredients: salt, paprika, garlic and selected meats. Nothing else.
Among its physical characteristics is its string or horseshoe shape, with a caliber of 30-40mm and a minimum weight of 200 grams. It is a much more cured product than a normal chorizo, which makes it of very high quality.
A flavor that crosses borders
From London to New York, from France to Germany, Rioja chorizo has won over the best international chefs.
An example of these are innovative recipes such as this dish of cod with chorizo sausage and saffron sauce with lemon, very popular in France, which combines the best of land and sea.
Or the famous scallops with chorizo by writer and culinary TV show host Nigella Lawson, which can be cooked in just 10 minutes.
Or, why not? The paella with chorizo by British chef Jamie Oliver. Although it has its defenders and detractors, this dish has allowed many to discover the intense flavor of chorizo and taste it without prejudice.
An evolution that takes the chorizo from La Rioja to new geographies but does not detract one iota from its properties and flavor.
Although tastes change from country to country, the key to success remains the same: quality and few additives. Qualities that the Riojan chorizo sausage meets to perfection and which are endorsed by the PGI Chorizo Riojano.
