Following on from the award winning success of the salami range, the Whitehead family recently turned their attention towards the Iberian Peninsula, and Chorizo.
Taking the finest cuts of pork form their family farm they add a blend of different types of the finest Paprika from La Chinata and Santo Dimingo both of which have DOP status. They then add some other spices, garlic and herbs before gently smoking them over Oak and Beech chippings. They are then hung to dry until ready to eat. They can be eaten straight from the pack or used to spice up your favourite dish. It is great when added to spaghetti Bolognaise, chicken and even fish.
The product won Best Product in the Charcuturie category of the Great British Food Awards in 2018 judged by Jimmy Doherty.
“Our chorizo deserved well designed retail packaging whilst still allowing our product to be visible. National Flexible’s graphic designer Ryan, worked really hard with us to design a pack which we feel compliments our brand,” said Rebecca Lane.
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