"Once opened, you're looking at 7-10 days." "Dry-cured chorizo will last anywhere between 250 to 350 days unopened," he says, "and 21-28 days once opened." Whether cured (Spanish style) or fresh ...

Spanish chorizo is cured and smoked ... or a synthetic casing made of collagen or cellulose, and left to dry-cure in a cold place. As a final step, chorizo is smoked over oak and left to dry ...

Soy chorizo can deliver all of the same deliciousness that you get from pork chorizo, but there are a couple of extra rules ...

Alternatively, add slices of fried chorizo to a Spanish tortilla, or cook them as part of a spicy tomato sauce and serve with cooked pasta.

This effortless salad from Rancho Gordo founder Steve Sando comes together in 10 minutes flat with cooked chickpeas, dry-cured Spanish chorizo, and jarred roasted red bell peppers. This one-pot ...

From the hills of Italy to the Spanish plains, dry-cured pork has been an essential (and delicious) food source for many cultures. Pancetta is dry-cured pork belly, which is the same cut that ...

Cook beans until tender, strain. In another pot with a bit of grapeseed oil in the pan, cook all veggies and chorizo, deglaze with stock, add dry spices, anchovy and sundried tomato. Add salt to ...

Just because pasta is Italian doesn’t mean we can’t ring in the changes now and then and decide, nah – we’re going Spanish tonight ... I love them. And chorizo from Navarra, Spain ...

I no longer have to set aside time to spritz on body oil, wait for it to dry, and then follow up with a lotion. The L'Occitane Cleansing & Softening Almond Shower Oil takes care of all these steps ...