For as long as we can remember, chorizo has always been present in our lives. For all of us who have grown up in Spain, this sausage is part of our gastronomic memory and our pantry, and has accompanied us since our earliest childhood. Sliced in slices in our playtime sandwiches, in delicious tapas shared with friends and at family meals and celebrations.
Chorizo riojano, made with 100% natural ingredients, has unique organoleptic properties that make it an indispensable part of our diet and our imagination.
With an intense, penetrating flavor; a balanced texture, chewy and very juicy in the mouth; a balanced, intense, persistent aroma, dominated by paprika, as well as hints of garlic; absence of rancid and acrid smells, Rioja chorizo is a delight for all five senses. It is very easy to recognize by its rough appearance, smooth and well-tied cut, with no abnormal coloring and with a clear differentiation between fragments of meat and bacon.
Given this, who can resist enjoying a good bite?
Now we can do it, banishing false myths and enjoying in all its fullness what we like and what makes us happy.
According to a study carried out by the National Association of Meat Industries of Spain, cured sausages such as chorizo are high in protein, vitamin B and minerals such as phosphorus, iron and zinc.
In addition, the pork used to make chorizo from La Rioja PGIhas a limited cholesterol content. Cured sausages contain 72 mg of cholesterol per 100 g, so if consumed in the appropriate amounts and frequency, they help to maintain a varied and balanced diet and adequate cholesterol levels.
Salt is necessary in their production to inhibit the growth of microbes and pathogens and to prevent spoilage, but in recent years, technologies have been developed to reduce the sodium content.
The secret is in the seasoning
The main seasoning in chorizo is 100% extra grade paprika, a spice that gives it a mild but distinctive smoky flavor and is famous for facilitating digestion and stimulating the production of digestive juices. In addition, it contains a good amount of vitamins A, C, E and K.
The second main seasoning in chorizo is garlic, 100% natural and fresh, which also aids digestion, is a natural antibiotic and lowers blood pressure.
To all this we have to add an artisanal elaboration process handed down from generation to generation and matured for centuries. The different production processes - mincing, kneading, stuffing and drying - are carried out following strict controls in facilities audited by the PGI Council itself, which makes this product a recommended food for all ages, young and old.
The result is a unique product, healthy and beneficial to health if consumed in the right measure, and a delight for the senses.
How to incorporate it into our diet in a healthy way?
Chorizo is a strong but highly versatile food. Beyond the famous sandwich, we can eat it on toast for a mid-morning snack or afternoon snack; in tapas at lunchtime, in more elaborate stews when winter approaches or in a delicious sautéed dish for dinner. For example, legumes or boletus go very well with it.
The important thing is to consume it in its right measure and make every occasion a special moment.
