About Palacios Chorizo
When you taste chorizo for the first time you understand why it is a national obsession in Spain. All natural, dry-cured, Palacios chorizos come ready to slice and and enjoy with your favorite cheese or a fine Spanish wine. Make an omelet, rice dish or stew extraordinary. The robust flavor and smoky-edge of chorizo gives a distinctive, Spanish flavor to whatever you prepare.
Palacios was founded in 1983 and exports its Spanish chorizo around the world. Only a few businesses offer real Spanish sausages in the U.S. and none has a better reputation than Palacios. The company's origins can be traced back to a family butcher shop in La Rioja which set up business in 1960.
Palacios currently offer their chorizo sausage and cured pork loins known as "lomo" to the US Market. Palacios chorizos are cured with smoked paprika, salt and garlic, with NO NITRATES OR NITRITES added to the recipe.
Mild Palacios Chorizo
This mild chorizo sausage is made by Palacios from an old family recipe. This all natural dry cured pork sausage is seasoned with sweet smoked paprika from Extremadura -- pimentón de la Vera dulce. It contains no nitrates or nitrites or any other preservative.
The key to Spanish chorizo is the incredibly flavorful smoked paprika, which sets it apart from sausages of any other country.
Palacios chorizos are fully dry-cured and ready to eat, simply serve with crusty bread and a glass of wine from La Rioja.
Hot Palacios Chorizo
Spicy smoked paprika from the La Vera valley in Western Spain is the key flavor to this delicious dry cured sausage. Garlic, pork and salt are the only other ingredients to this all natural sausage. It is not flaming hot as you might expect in some Mexican cuisine, but rather, spicy.
These classic pork chorizos are seasoned with hot smoked Spanish paprika. It is a spicy version of the signature smoked paprika which makes Spanish chorizo unique in the world. These sausages are fully dry-cured and ready to slice and serve with your favorite cheese and wine - or simmer them in red wine for an incredible appetizer.
Oreados Mini Chorizos
These little links of Palacios chorizo are flavored with mild smoked paprika from La Vera. They are not spicy, but they they are packed with flavor. Garlic, salt and pork are the only other ingredients to this dry cured sausage, and no nitrates or nitrites are used.
These sausages from Spain are fully dry-cured but slightly softer than the other two versions. We prefer to use these for cooking - you can add them to paella, simmer them in wine or even slice and cook into a pasta dish.
Dry Cured "Lomo Serrano" Pork Loin - Fermin Brand
Spanish lomo embuchado is a flavorful dry-cured pork, meaty and delicious, with very little fat. Many connoisseurs prefer the taste and texture of lomo to all other Spanish meats. Each loin is put in a casing and seasoned with salt, fresh garlic, and smoked paprika (Pimentón de la Vera). It takes over three months for these loins to cure.
Slice this delicacy thinly and it is ready to eat - no cooking required. You can serve with crusty bread as a classic bocadillo sandwich, or add slivers to a salad. Our favorite way to serve lomo is simply presented on plate, drizzled with extra virgin olive oil.