Mexican Chorizo

Chorizo doesn't do subtle — and neither does this one.

Old Major Meats builds their Mexican Chorizo on a foundation of annatto for earthy color and depth, smoked paprika for that low campfire note, and cayenne to bring the heat. The result is smoky, spicy, and bright all at once — the kind of sausage that turns a pan of scrambled eggs into a reason to get up early.

Crumble it into tacos and let it crisp in its own rendered fat. Brown it as the backbone of a pot of chili. Fry it alongside potatoes for breakfast hash, or work it into a salmon bake for a smoky twist on a weeknight dinner. It stands up to a glass of Syrah just as happily as it does an ice-cold Modelo.

Grill it, pan-fry it, bake it — just buckle up.

Details

• Fresh Mexican-style chorizo, raw, 1 lb bulk package (no casing)
• Seasoned with annatto, smoked paprika, and cayenne
• Made by Old Major Meats, Indianapolis, Indiana
• Vacuum sealed and ships frozen

FAQ

Is it fully cooked?
No. This is fresh, raw chorizo. Cook to an internal temperature of 160°F before eating.

How hot is it?
Medium. Cayenne heat with a smoky paprika base. It warms the dish rather than scorching it.

Mexican or Spanish chorizo?
Mexican: fresh, ground, and meant to be crumbled and cooked. Spanish chorizo is a cured, sliceable sausage. For that style, see our Smoked Chorizo.

How should I store it?
It arrives frozen. Keep frozen for up to three months, or thaw overnight in the refrigerator and cook within 1–2 days.

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