Old Salt Spanish Chorizo (Pork & Beef) Pork generational practice

generational practice

layer it into a sandwich where you want real meat and not just crunch

well-marbled roast from the hardest-working part of the animal — which means big flavor and plenty of connective tissue that melts away over a slow cook

Wearing it is a reminder that what we care for

it goes two ways: roast it low to medium-rare and slice paper-thin for roast beef sandwiches and charcuterie spreads

Old Salt Spanish Chorizo (Pork & Beef) Pork generational practiceHandcrafted from a blend of 70% pasture raised heritage breed pork and 30% grass finished beef, seasoned with three types of chili, fresh oregano, and Verdejo white wine. Bold and complex but not hot the chilies bring depth and color, not heat. Crumble it into scrambled eggs, brown it for tacos and grain bowls, simmer it into a rich sofrito with peppers and tomatoes, or fold it into a paella. It's the kind of sausage that makes a simple dish feel like