Spanish Chistorra Sausage – 220g

The Basque Country’s Favourite Fast-Cured Sausage

Chistorra is a beloved thin, fast-cured sausage from the Basque Country and Navarre — made from minced pork seasoned with garlic, salt, and generous amounts of sweet and smoked pimentón. Unlike traditional chorizo, chistorra is lightly cured and much thinner, making it incredibly quick to cook and bursting with vibrant, smoky flavour from the very first bite.

Why You'll Love It

• Fast-cured & thin – cooks in just 2–3 minutes, making it the ultimate quick tapas ingredient
• Bold pimentón flavour – generously seasoned with sweet and smoked paprika for a vibrant, smoky taste
• Authentic Basque recipe – a regional speciality from the Basque Country and Navarre
• 220g portion – perfect for tapas, breakfast, and everyday cooking
• Versatile – pan-fry, grill, or cook in cider for a range of classic preparations

Serving Ideas

Pan-fry sliced rounds in a hot pan until the fat renders and the edges caramelise for a classic tapas bite — serve with crusty bread to mop up the smoky, paprika-rich oil. Cook whole in dry cider (sidra) for a traditional Basque preparation. Wrap in puff pastry for a quick chistorra en hojaldre. Serve alongside fried eggs and potatoes for a hearty Spanish breakfast. Also excellent sliced into omelettes, stews, and rice dishes.

Keep refrigerated. Cook thoroughly before serving. Pan-fry on medium heat for 2–3 minutes, turning regularly. Consume within 5 days of opening.