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PGI

DO NOT FORGET, IF IT BEARS THE SEAL OF THE IGP, IT IS CHORIZO RIOJANO OF THE HIGHEST QUALITY.

THE AUTHENTIC TASTE OF LA RIOJA

Lean meat and first quality paprika, salt, garlic and natural pork casing are the ingredients necessary to make traditional Riojan chorizo. It is that simple, that natural.

And to safeguard the excellence of the product, it is protected under the PGI CHORIZO RIOJANO, promoted by the Government of La Rioja, which serves to guarantee the AUTHENTIC FLAVOR of the chorizo made in La Rioja and which is distinguished from the rest by its mild, aromatic, slightly spicy and spicy flavor and its intense red color.

EUROPEAN QUALITY PRODUCT

La Rioja is universally known for being “the land with the name of wine” and, together with its winemaking tradition, there is also its gastronomic tradition. The preparation of Rioja chorizo sausage in La Rioja dates back to the dawn of time. There is no lunch, afternoon snack or celebratory meal without a plate of chorizo and a good glass of wine.

FOOD PRESERVATION HAS BEEN ONE OF THE TASKS TO WHICH PEOPLE HAVE DEVOTED GREAT EFFORTS IN ORDER TO ENSURE THEIR SUBSISTENCE.

OUR LAND

The geography of the region and its rugged terrain, with two mountain ranges bordering it to the north and south, creates an exceptional cold and dry microclimate for the curing and preservation of pork products.

In the case of chorizo, the villages in the valleys of the Najerilla, Iregua and Leza have always been the most traditional chorizo producers. When industrialization arrived in La Rioja in the second half of the 19th century, it is easy to guess that a powerful meat industry would develop in these regions.