Fancy Food Find: Imperial Chorizo
In the “Fancy Food Find” series, take a closer look at some of the treats on display at the 2014 Summer Fancy Food Show.
Imperial Chorizo brings 25 years of experience and hundreds of years of tradition to Spanish cured meat. A division of large Spanish food company Pata Negra, Imperial produces various Spanish-styple cured meats in their state-of-the-art facilities in Gloversville, NY, and Spain and delivers worldwide. All products are USDA-certified as shelf-stable and celebrate the ancient recipes and expertise from the heart of old Spain.
The classic Spanish chorizo comes in three varieties: mild, hot, and white. All are slow-cured for over 5 weeks, giving the ingredients time to develop and season the meat thoroughly. Imperial uses Spanish artisan preservation techniques instead of mass production, giving each sausage its own uniqueness. The meat is non-heat treated, preserving the inimitable flavors from the meat and spices. Imperial prides itself on using top-notch ingredients, from free-range pork ground by hand and dried at low temperatures to fresh garlic to Pimentón de la Vera (authentic Spanish paprika).
The mild and hot versions display that rich crimson-red shade that eaters are most familiar with. The paprika helps with preservation and adds piquancy, more so in the hot chorizo. The white chorizo offered a twist, made as it was during an era in Spain before red peppers arrived from the new world in the 16th century. The exclusion of paprika gave the meat a milder taste with a hint of nutmeg and cooler color.
Trying to decide how to serve it? Crumble into eggs or potatoes; dice up to elevate the flavor of briny shellfish; add to jambalayas and gumbos for Cajun flair; or simply cut thin, angled slices and serve with olive oil-drizzled bread. ¡Buen provecho!