Campofrio Food Group - America Inc., Campofrio
Campofrio Naturalissima Uncured Cantimpalo Chorizo
What it is
This is a type of Spanish chorizo made with pork that has not been cured with nitrates or nitrites. It is seasoned with paprika and other spices, giving it a distinct flavor and color. The meat is typically ground and then stuffed into a casing. It is a fresh sausage, meaning it needs to be cooked before consumption, unlike some cured varieties.
How people cook with it
This chorizo is a versatile ingredient that can be used in many dishes to add a smoky, spicy flavor.
- Sautéed with vegetables
- Added to pasta sauces
- Cooked in stews
- Fried for breakfast
To cook this chorizo, remove it from its casing and crumble the meat into a skillet over medium heat. Cook, stirring occasionally, until it is browned and cooked through. You can drain off any excess fat if desired. It can be added to dishes during the cooking process to infuse its flavor. For example, you might sauté it with onions and peppers as a base for a meal, or stir it into a simmering tomato sauce for a richer taste. It also works well in hearty bean stews or alongside eggs for a flavorful breakfast.
How it differs from similar foods
Unlike dry-cured chorizos that are ready to eat, this uncured version is a fresh sausage. It requires cooking to be safe for consumption. Its texture is also generally softer and more yielding than the firmer, drier texture of cured varieties.
Who it is for
Home cooks looking to add authentic Spanish flavors to their meals will find this chorizo useful.
How to keep the rest
Keep this uncooked chorizo refrigerated. Once opened, it should be used within a few days. For longer storage, it can be frozen. Ensure it is tightly wrapped to prevent freezer burn and maintain its quality.