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Pablo cooking chorizo hot

£10.95 (Each)

  • In Stock
  • Gluten Free Product

This cooking chorizo has the characteristic touch of the region of Astorga, Castile and León.

It is made with the finest lean pork, salt, paprika, garlic and oregano, stuffed into a natural hog casing.

This product is gluten free, what makes it ideal for those on a gluten free diet.

It is neither a fresh chorizo nor a cured on, as it is just cured for a week.

The vibrant colour and aromas of the paprika are not overshadowed by the spices. This cooking chorizo has a pleasant warmth, a savoury taste and a lasting finish.

Ideal for simmering in water, wine or cider. A perfect companion to beans and pulses: serve on a bed of lentils and winter vegetables, or a summer lentil salad, or once grilled add a few slices to a bean and vegetable stew.

To create a signature Brindisa chorizo roll, butterfly the sausage, grill on both sides, then place in a roll with fresh rocket leaves and Navarrico piquillo peppers. Drizzle with extra virgin olive oil and serve.

Pork, paprika, lactose (milk), salt, garlic, dextrose and oregano.
Natural casing.
Made with 114g of Spanish pork per 100g of finished product.
Storage & Care
Keep refrigerated between 2-6°C. once opened, consume within 15 days.
Nutrition Per 100g
Energy 1205kJ / 291kcal
Fat 26g
   of which saturates 8.4g
Carbohydrate <0.8g
   of which sugars <0.75g
Protein 15g
Fibre 0g
Salt 2.4g
* Typical values per 100g

Cecinas Pablo

Cecinas Pablo is a small family firm, founded in the town of Astorga in north west Spain.

They specialise in the production of cecina, the smoked, cured beef that is an iconic product of the region, but also produce a high quality range of cured and cooking chorizos and serrano hams.

Chickpea and chorizo stew

200g diced panceta adobada (coated with paprika)
1 x diced Alejandro “barbacoa” chorizo
1 medium red onion, chopped
1 x 315g jar Brindisa fritada (tomato and red pepper sauce)
1 x jar of water (we just use a fritada jar to measure)
3 large cloves garlic, crushed
2 tbsp chopped oregano (ideally fresh)
Black pepper to taste
2 jars cooked El Navarrico chickpeas – undrained as you will use the brine
No salt is necessary as the chickpea brine and chorizo should provide enough


  1. Fry the diced pancetta, chorizo and red onion together until they are all beginning to brown.
  2. Add the fritada and water, stir well and bring to a gentle simmer.
  3. Now add the crushed garlic, pepper, 1½ tbsp of oregano and the El Navarrico chickpeas in their brine and stir again, bringing back to a gentle simmer.
  4. Continue to simmer for 5-10 minutes, then serve, scattering the final ½ tbsp of fresh oregano over each plate.