Our butchers tips
Yorkshire Chorizo is made from Yorkshire pork in Yorkshire. The pork is minced and seasoned with paprika and other spices, then fermented and air dried to make Yorkshire Chorizo, a Spanish style, cured sausage. We wanted to have a chorizo as part of our charcuterie range as it's very popular and versatile. The warm smokey flavours are reminiscent of warmer climates, but bring some heat to the beautiful Yorkshire Dales.
Yorkshire Chorizo is Gluten & Dairy Free. It can be eaten sliced on a charcuterie board or used to enhance the flavour of cooked dishes.
Chorizo can be eaten as is (sliced or in a sandwich), barbecued, fried, or boiled. It also can be used as a replacement for other meat ingredients and brings with it a very distinctive flavour.
Once opened, Yorkshire Chorizo is best kept unwrapped to allow it to breath. It may grow small white mould spots on the surface, these can be brushed off before eating. It is best consumed within a few days of opening as it will become dry and hard after a while.
This smokey sausage will brighten up any dish by adding a taste of the Mediterranean Yorkshire. Try it in stews, rice dishes, salads, soups and anything else you can think of.
James Martin visited us in 2019 and cooked with Yorkshire Chorizo for his Islands to Highlands show broadcast in 2020. He was accompanied by, Yorkshire chef, Brian Turner who really enjoyed our charcuterie and said the bacon was the best he'd had for a long time.