Chorizo Criollo 500 g

Name: Chorizo Criollo 500 g
Brand: Talho Argentino
SKU: 100003
Price: 10.11 EUR
Availability: InStock

Argentine fresh sausage

€10,11 €20,22/kg

Taxes included. Shipping calculated at checkout.

Approx. weight 500 g

Format

500 g (3-4 sausages)€10,11 1 kg (7-8 sausages)€18,72

Refrigerated delivery24 business hours across the Iberian Peninsula · 48/72 h to the Balearics and France
Vacuum-packedMost cuts keep 3-4 weeks in the fridge
From Europe (Argentine cut)

The chorizo criollo is the obligatory start to any Argentine asado: juicy, savoury and with just the right hit of spices that makes it unmistakable. Authentic Argentine-style fresh sausage, perfect for the choripán to kick things off.

How to cook it: on the grill, medium heat and no rush, turning it often so it cooks evenly and doesn't burst. When it's golden and firm, it's done. A tip: prick it just lightly to release a little fat, never too much. It's also great on a hot pan.

Perfect for: the choripán with chimichurri to start, or as the first bite while the rest of the asado cooks.

Also known as: Argentine fresh sausage.

How to cook this cut

Chorizo criollo on the grill: don't prick it, don't boil it ParrillaHornoSartén⏱ Hasta 30 min ▾

Chorizo criollo is the first thing off the grill and the thing that opens the asado. Being minced meat in a casing, it comes with two rules that get broken constantly — and that's where it goes wrong.

Don't prick it

Piercing the casing with a fork lets all the fat and juice escape: it ends up dry. If it bursts on its own, that's a sign the fire is too hot, not that it needed pricking.

Don't boil it first

The trick of boiling it to "make sure" it's cooked through strips out flavour and leaves the casing soft, with no crispness. Over gentle heat it cooks through perfectly on its own.

Cooking it

Gentle heat: your hand lasts 6 to 8 seconds. If you hear the fat crackling violently, it's too hot.
20 to 25 minutes in total, turning it every 5 or 6 minutes so it browns evenly.
It's ready when the casing is taut, golden and even, and it feels firm under the tongs.

Serve it whole or as a choripan, with bread and chimichurri. And if someone's getting impatient, that's exactly why the chorizo goes on first: it keeps everyone happy while the rest of the meat carries on cooking.