The Bath Pig - Producers of very fine British cured meats

Is it a Cooking Chorizo or is a Slicing Chorizo? Well, actually it’s both!

We decided in the Spring this year to make your choice of 'which chorizo to buy' a little bit easier. It also made our production much simpler too! We experimented with a new curing method and timescale and now cure them for just the right amount of time, so that there is enough moisture in the sausage to make it great to cook with but still dry enough to be safe to eat raw and distribute without refrigeration.

In order to sell cured meat products in this country, there is such a thing as the ‘Available Water’ or ‘AW’ test. The product has to have lost enough moisture to ensure that no harmful bacteria is able to form in the meat when stored and/or shipped at ambient conditions. Our chorizo meets this criteria and still has just enough moisture so that when its cooked it doesn’t dry out straight away and go all crunchy (like most of the chorizo available in the supermarkets).

The new product has been a massive hit with our retails and restaurants customers alike and it has meant that we have been able to concentrate on getting more chorizo made and getting it distributed through Cotswold Fayre to all the shops across the UK who are yearning to sell it.

If you prefer your chorizo a little dryer to eat with Antipasti, then all you have to do is open the pack when you get it home and leave it to dry out a little more in the fridge, in a few days it will be absolutely perfect to eat raw, just don’t eat it all every time you go to the fridge, or you won't have enough to make one of the delicious meals on our Recipe Page.