Alejandro Christorra Pamplona Reserva
Small in size, powerful in flavor
A very juicy sausage, smaller in size to the chorizo, but made in much the same way. It’s made with 100% natural ingredients, and is gluten-free and lactose-free.
TASTING NOTES FROM THE CURATOR
Beautifully bright red in color, the chistorra (sometimes spelled “txistorra”), is a smaller version of the popular chorizo. This one from Embutidos Alejandro is created with a hundred-year recipe, and uses only top quality, carefully selected pork meat.
This chistorra is very juicy and mildly spiced, with a deep savory flavor and a long, clean aftertaste.
PREPARATION AND PAIRINGS
Grill your chistorra on a barbecue, or fry it in a pan. Eat it as tapas, or sauteed with some garlic and mushroom. The classic Spanish way to enjoy it is in “huevos rotos,” or as part of “tortilla de patata.” You can add them in your omelets, too! There is very little limit to what you can do with chistorra, and it will guarantee excellent flavor every time.
LOS MEJORES CHORIZOS
Embutidos Alejandro is a small, family-owned Spanish company founded in 1987, although the family has been making chorizo since the 1960s. It’s located in the La Rioja region, where you will find the best Spanish wines and chorizo. Their pigs are raised free range and fed an all-natural diet, and they adhere to strict processes in selection of breeds. They’ve been producing artisan chorizos, a traditional and iconic Spanish sausage, with traditional recipes and methods passed down through generations.
Embutidos Alejandro prides itself in not only their quality chorizos, but in the wide variety they offer, from Magno and Troncal, which are great for tapas, to Barbacoa, which is ideal for cooking, and many more. They also pride themselves in keeping their chorizos 100% natural, gluten-free, and lactose-free.
This type of sausage may be stored for up to 6 weeks (if whole) in your pantry and indefinitely in the refrigerator (whole or in vacuum-packed slices). After opening, they should be used within 3 weeks.