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Porter Road loose chorizo

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    Porter Road loose chorizo

    I needed to add something to an order to get it over $125 for the free shipping, so I added in the chorizo. They say, “We blended traditional Mexican chorizo and Spanish chorizo recipes, marrying smokiness with heat to get a sausage that’s packed with flavor from our custom blend of spices….”

    It’s pretty damn good. Simply by being loose, and fresh rather than dried, it’s a lot closer to Mexican chorizo, but it does have the smokiness that you find in a good Spanish chorizo. I’m really enjoying it in breakfast tacos.

    It’s $10/lb; locally, loose fresh chorizo is $7/lb. PR gives a 10% discount for 5# or more, making the difference for a premium product only a couple bucks. I’m not sure I’d pick it up just to have chorizo; I really don’t eat a lot of sausage. But it’s a really good product, and worth adding to an order.

    We blend traditional Mexican chorizo and Spanish chorizo recipes, marrying smokiness with heat to get a sausage that’s packed with one-of-a-kind flavor. Our loose Chorizo start with a flavorful base of 100% pasture-raised pork which we season with ancho chili powder, paprika, cayenne, cumin, black pepper, garlic, and oregano. No flavor additives or fillers necessary. All of our pork is raised with no antibiotics and no added hormones.
    Last edited by Mosca; January 29, 2024, 09:30 AM.

    #2
    I've been adding chorizo (store bought) to the beef and venison buggers we do at work. People really like them.

    Comment


      #3
      Not clear, do these come in links or packaged otherwise? What make them loose?

      "These links have a natural casing so we advise starting them over low heat before searing, to reduce the risk of bursting."

      Comment


      • Mosca
        Mosca commented
        Editing a comment
        They sell it both ways; it looks like the copy is the same for both. Links are $1 more.

      #4
      I can definitely keep this in mind for my next PR order. Who knows when that will be though?

      Comment

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