- Full of flavour
- With easy-to-follow instructions
- Makes 10 chorizo loops
Add this punchy paprika and chilli-infused curing mix to your favourite pork (or venison) mince and pancetta with a generous splash of red wine and then fill the casings and hang up for five to eight days for delicious homemade spicy, smoky sausages.
Makes approximately 10 chorizo loops, full of flavour.
Easy-to-follow instructions included.
Use before 16th August 2019