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Paprika, garlic and pure beef character
Here, chorizo takes a different direction. Paprika and garlic bring the familiar Spanish warmth, while beef adds a firmer texture and a more direct meat flavour. It works both as classic charcuterie and in hot dishes, where the seasoning can become part of the recipe.
Lean beef, salt, paprika, garlic, preservatives (E250, E252), dextrose.
Paprika and garlic make the profile immediately recognisable as chorizo, but beef changes both the texture and the finish. The result is firmer and more meat-driven than the classic pork version.
Around one month of maturation is enough to bring the flavours together and develop the cured character without making the product unnecessarily hard. This gives a good balance between firmness and juiciness.
The product can also be fried or used in hot dishes. This is particularly useful because the paprika, garlic and fat can become an active part of the dish rather than remaining only a charcuterie flavour.
The difference is not simply shape or size, but the meat itself. That makes it easy to place beside classic chorizo without the two products serving exactly the same role.