Chorizo Cantimpalo Quijote 16 oz.Pack of 2

Chorizo Cantimpalo Quijote 16 oz.Pack of 2Chorizo Cantimpalo is the cured Spanish sausage that found a permanent home in Cuban kitchens firm, smoky, paprika red, sliced thin for caldo gallego or thick for the bean pot. Quijote produces this in the Cantimpalo style: dry cured pork seasoned heavily with pimentn, garlic, and salt. Two 16 oz links per pack, vacuum sealed, ready to slice cold or cook into a dish. Common Uses: garbanzos fritos with chorizo and chicharrn, caldo gallego, potaje de

Chorizo Cantimpalo is the cured Spanish sausage that found a permanent home in Cuban kitchens — firm, smoky, paprika-red, sliced thin for caldo gallego or thick for the bean pot.

Quijote produces this in the Cantimpalo style: dry-cured pork seasoned heavily with pimentón, garlic, and salt. Two 16 oz links per pack, vacuum-sealed, ready to slice cold or cook into a dish.

Common Uses: garbanzos fritos with chorizo and chicharrón, caldo gallego, potaje de frijoles, arroz con pollo, Cuban sandwiches with an extra layer of cured meat, sliced onto a tabla with manchego and crackers.

Pantry Role: base seasoning, cultural marker.

Cultural Context: Cantimpalos is a town in Segovia, and the chorizo named for it traveled with Spanish immigrants to Cuba in the early twentieth century. It became the meat that turns a pot of beans into a potaje and a plate of garbanzos into something worth sitting down for. In Cuban-American households, it's the link between the Galician grandfather and the Hialeah grandson.

Pairs With: Goya garbanzos, dried chickpeas, white rice, crusty Cuban bread, manchego, Spanish olive oil, sidra.

Ships nationwide — a reliable cured chorizo for households who can't find a proper Spanish-style link at the local supermarket.