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Alejandro panceta taco, 250g

Alejandro panceta taco piece, unsmoked, min. 200g

£3.95 (Each) (out of stock)

  • Gluten Free Product

Embutidos Alejandro buy their pork from a small number of pig farmers, with whom they have worked for many years, producing excellent meat.

They use the skills gained over the last 25 years to produce high quality products, such as this unsmoked panceta in small, convenient pieces. It is rubbed with paprika before being cured, which gives it a slight warmth.

Pork belly, salt and spices.
Storage & Care
Keep refrigerated below 8°C

Embutidos Alejandro

Embutidos Alejandro is a small family business that specialises in the production of Riojan charcuterie in Logroño, the provincial capital.

Their drive to maintain the highest standards of quality, and the care of the sourcing of their ingredients, results in an excellent range of chorizos, both cured and for cooking, and other cured meats.

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.