Made from free range pork, this semi dried, fermented Spanish style sausage should be cooked to enable the notable flavor of the smoked paprika to infuse with the pork.
Lightly score & cook on a medium to hot grill or chop & add to sauces, soups, stews, pasta or rice dishes. Serve with a blend of Cabernet & Merlot or of course, a light Spanish red.
