Olympia Provisions Smoked Chorizo 12oz
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Oregon’s first salumeria knows what it’s doing with pork. Proof they’ve perfected the art and science of the cure and smoke: this flavor-bomb chorizo. It’s seasoned with pimentón, garlic, oregano, and just a little cayenne for heat (they grind their spices in-house), then smoked over apple wood. The result is piquant and complex. A drop-dead appetizer with crusty bread, sheep’s milk cheese (Hollander! Zimbro!) and a fruity red, maybe Shiraz or Zinfandel. Or slice it up and add porky depth to paella and jambalaya, steamed mussels and clams, and pasta.