Uncured Spanish Style Smoked Chorizo with Chile Pequin

This takes Chorizo to the next level with a centered smokey spice that encompasess the amazing Pimenton that Spain is known for. We then add a spicy kick of Pequin Chiles, organic Garlic and Mediterranean Sea Salt to contrast the rich pork. It is then cold smoked on Pecan wood and cured for 6 weeks for a delicious balance in Spanish Flavors. / Pairs with Spanish Manchego and Fragrant rich Sheep's Milk Cheese - Accompany with a Full Bodied Priorat or Albariño