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Grupo Alejandro Miguel
Alejandro Chorizo Barbacoa
The Rolls Royce of Chorizos
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The Alejandro Chorizo Barbacoa is one of the tastiest you will ever find on the gourmet market. Intended for cooking.
Grupo Alejandro Miguel
Alejandro Chorizo Barbacoa
The Rolls Royce of Chorizos
The Alejandro Chorizo Barbacoa is one of the tastiest you will ever find on the gourmet market. Intended for cooking.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes From The Curator
One of the tastiest you’ll find on the gourmet market, it’s not a stretch to call this the Rolls Royce of chorizos. It’s made with pimenton de la Vera (smoked paprika), and carefully selected high quality pork meat.
It has a wonderfully rich, clean flavor, with a beautiful hint of smokiness. It’s also very versatile, and will add the lushest flavor to your dishes.
Preparation And Pairings
“Barbacoa” translates to “barbecue,” and it truly is the ideal way to enjoy the Alejandro Chorizo Barbacoa. Pair it with some beans and good, crusty bread. But it’s also great poached in red wine, and cooked in a variety of other dishes.
You can also use the red wine as a delicious juicy glaze.
- In a large frying pan, gently sautée some diced onions until softened. Add in some minced garlic, and continue cooking.
- Once deemed ready, push the onions and garlic to the side of the pan. Add in your chorizo (cut in chunky slices). Cook until browned.
- Add in some red wine and honey. Stir together.
- Cover the pan, and let it cook on medium-low heat for about 5 minutes, until chorizos are cooked through, and fully coated with sauce.
- Serve with some crusty bread (to mop up the juices)
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.
Storage Instructions
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.
One of the tastiest you’ll find on the gourmet market, it’s not a stretch to call this the Rolls Royce of chorizos. It’s made with pimenton de la Vera (smoked paprika), and carefully selected high quality pork meat.
It has a wonderfully rich, clean flavor, with a beautiful hint of smokiness. It’s also very versatile, and will add the lushest flavor to your dishes.
“Barbacoa” translates to “barbecue,” and it truly is the ideal way to enjoy the Alejandro Chorizo Barbacoa. Pair it with some beans and good, crusty bread. But it’s also great poached in red wine, and cooked in a variety of other dishes.
You can also use the red wine as a delicious juicy glaze.
- In a large frying pan, gently sautée some diced onions until softened. Add in some minced garlic, and continue cooking.
- Once deemed ready, push the onions and garlic to the side of the pan. Add in your chorizo (cut in chunky slices). Cook until browned.
- Add in some red wine and honey. Stir together.
- Cover the pan, and let it cook on medium-low heat for about 5 minutes, until chorizos are cooked through, and fully coated with sauce.
- Serve with some crusty bread (to mop up the juices)
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.
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