Chorizo, cooking, Barbacoa

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This style of chorizo is halfway between a cooking chorizo and a cured one; this means that it can work well in a number of different recipes, or eaten on its own, but sliced more thickly than you would a fully cured chorizo. Made with the same ingredients as the Alejandro Barbacoa cooking chorizo but with mild, smoked paprika and subsequently dried for a couple of weeks. 200g