Fresh chorizo is a sausage we have meticulously researched and tested to offer something truly authentic. Our in-house chef, George Ryle, has spent years cooking Swaledale meat in various London restaurants and has long wanted to develop a chorizo recipe. Inspired by frequent trips to Andalusia, where his partner Vanesa is from, and the region's beautiful, rustic cooking, this project has been a personal journey for George. The result is a seriously good fresh chorizo that we are proud to offer.

Using our rare breed, outdoor-reared pork* and smoked paprika of both the picante and dulce varieties, this sausage has the rich, deep colour and flavour distinctive of chorizo. The addition of fresh garlic and a little dried oregano helps to round out the flavour profile. It tastes incredible.

💃 Fresh or uncooked chorizo is softer to the touch and releases a delicious, spicy red oil when cooked.

Spain has an amazing, yet under-appreciated, and perhaps misunderstood culinary heritage. Whilst French and Italian cuisines have more successfully captured our imagination in the UK, Spanish food, which is their equal, garners less attention. Fresh chorizo is an ingredient that sits at the very heart of Spain’s proud heritage, so it’s needless to say that George's chorizo is best used in Spanish cuisine.

⭐ great taste® 2024 Judges' Comments
"These are plump glossy little sausages with rich red notes from the paprika. The casing cut well to reveal a well-filled sausage. The sweet pork notes were subtle on the nose, but the flavour was intense, well seasoned with quality paprika. The heat and smoke levels were well balanced and there was a great length of flavour...

Great smoky, savoury notes rise up from these sausages. We love the size of them – not quite cocktail, more substantial but still snack-like. The meaty texture is superb and the level of spice is spot on...delicious and different."

*Shoulder and belly are our preferred whole muscle cuts providing just the right fat content for a really succulent fresh chorizo. Tamworth and Middle White pigs are reared outside where they can root around, wallow and exhibit all of their instinctive behaviours. They're matured at their own pace which enables the fat to naturally marble the meat, and gives the pork a superior texture. To maximise the naturally occurring flavour, all Swaledale native breed pork is dry-aged on the bone for up to 3-weeks in our Himalayan salt chamber; this further enhances the rich, distinctive flavour. George's Fresh Chorizo is Always Fresh Never Frozen®, handmade in small batches, vacuum packed, and shipped in recyclable packaging to arrive safely insulated and ready to enjoy.

Our Great Taste® Collection