Spanish Chorizo

You say Koritso, and I say Choreezo....hardly matters how you pronounce this spicy Spanish sausage when you're tasting one as good as this.

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Hailing from the famous mountain region of Asturias in the country's north, Manolete is made from the finest Spanish-reared pigs and locally sourced spices and will be the only 100 percent Spanish chorizo available in Australia.

The chorizo is skilfully made using traditional methods and techniques that have been practised for hundreds of years and uses local expertise during the production process. Curing the chorizo for five weeks before preparing it in a confit of olive oil, retains the authentic richness and intensity of flavour that is so uniquely Spanish.

At a recent media promotion at Mumu Grill in Crows Nest, chef-owner Craig Macindoe prepared a tapas menu of dishes featuring this newly available chorizo.

Chorizo baked in truffle honey, served on goat cheese tortilla, a chorizo aioli on corn and leek risotto, even 'Dagwood dogs' tempura fried as well as grilled chorizo with a 'firecracker' king salmon salad were all delicious. The versatility was what amazed most who enjoyed the meal as well as the mildness of the chorizo.

Many Australians expect chorizo to be fiery, but this one relies more on flavour and also worked well with a celeriac roulade with son-in-law eggs and a salad of piquillo peppers with chorizo kipfler potatoes.

Apart from Mumu Grill, the chorizo can be tasted at Quattro Formaggi, Harris Farm Market and Encasa Restaurant. It is being imported exclusively from Spain by Idea Food and is well worth trying.

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