Charlito's Cocina Dry Cured Chorizo
$18.00 / 5 oz Each
- Pork
- by Charlito's Cocina
- United States
Made from heritage pork, Charlito’s Cocina’s American-made Dry Cured Chorizo rivals even Spanish varieties. Chorizo is traditionally smoked, but this one is dry cured, setting itself apart from its overseas cousins. There’s still plenty of smoke from Spanish paprika, bringing earthy notes to balance the rich, high-quality pork. Garlic and hand-harvested sea salt round out this flavorful but mild charcuterie selection, best served with a classic complement: Murray’s Young Manchego.
“I love the texture of this chorizo and find I have to stop myself from eating the whole chub in one sitting—especially when I pair it with intense and slightly sweet Hoch Ybrig.”
Pork, Salt, Paprika, Garlic, Celery Extract, Cane Sugar, Lactic Acid Starter Culture
- Chorizo originated in the Iberian peninsula. It’s common in both Mexico and Europe, but Mexican chorizo is typically made with fresh pork, while Spanish chorizo is smoked and ready to eat.
- Spanish chorizo can be mild or spicy. Charlito’s Cocina wanted to make a version that was mild yet flavorful to appeal to people new to chorizo.
- Their chorizo is made using pork from a heritage breed. They’re antibiotic-free, fed an all-vegetarian diet, and raised with freedom of movement.
- The salt used in their products comes from an old salt works in Guatemala. It journeys from the sea through an ancient mangrove forest to shallow salt water ponds, where it crystallizes in the sun. It’s then raked and collected by hand.
- This chorizo is great for snacking, on a cheese board, or incorporated into a meal: with greens, on a baguette, or crisped and tossed with rice.
- Since 2011, Charlito’s Cocina has prided itself on creating the highest quality cured foods using time-honored family recipes.
- Drawing inspiration from curing traditions of Southern Europe, particularly Spain, Charlito’s Cocina also prides itself on being part of the diverse gastronomical landscape of its native Queens, New York.
- Using simple, organic ingredients, products are made by hand in small batches—with dry-cured salami being their specialty.
- Ingredient accountability means that they don’t use words like “spices” or “natural flavors” on their labels in order to give full transparency to their customers.
- Charlito’s Cocina was founded by Charles Samuel Wekselbaum.
- Wekselbaum was raised in New York City in a Cuban-, Jewish-American household.
- He was given the nickname “Charlito” during his childhood.
- Charlito’s Cocina was named to honor his family’s history and diverse food culture.
