Chorizo Palacios imported from Spain. 6. 5 oz. 4 piece

Chorizo Palacios is the Spanish-style cured pork sausage that built Cuban potajes — paprika-forward, firm-textured, sliceable straight from the package. This is the 6.5 oz format, four links to a pack, imported from Spain.

Palacios is the Riojan producer most Cuban and Spanish-American kitchens reach for when a recipe calls for chorizo español — not the soft Mexican version, but the cured, semi-dry link that holds its shape in long-simmered stews.

Common Uses: sliced into caldo gallego with white beans, collards, and potato; rendered into garbanzos fritos; layered into potaje de frijoles colorados; pan-seared and served as tapa with crusty bread; chopped into paella or arroz con pollo for a smoky backbone.

Cultural Context: The Gallego influence runs deep in Cuban cooking — the bodegas, the cafeterias, the Sunday potaje pot. Chorizo Palacios is the link that ties an abuela's caldo gallego in Havana to the same recipe being made in a Hialeah kitchen fifty years later. When a Cuban recipe specifies chorizo, this is the texture and the smoke profile it's built around.

Pairs With: Goya garbanzos, white beans, collard greens, Spanish olive oil, smoked pimentón, a glass of Rioja or a cold Cristal.

Ships nationwide — Spanish chorizo of this caliber rarely makes it past the South Florida bodega shelf, so having it delivered is the most reliable way to keep the caldo gallego pot going outside Miami.