The Marsh Pig version of this versatile, vibrant Spanish sausage is totally authentic. Made with Pimenton from del la Vera, the heat is quite subtle, although fiery enough to be noticed it doesn't overpower the chorizo.
Eat it as it comes and if you can resist consuming it all during the preparation it can form the basis of some delicious recipes from Tapas to pasta and from salads to soups.
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