Chorizos Palacios imported from Spain. 6.05 oz. 4 pieces. Pack of 2

Palacios chorizo is the Spanish import that anchors Cuban-Galician cooking — cured in La Rioja, pressed with smoked pimentón, and shipped over for the potaje and caldo gallego that Spanish-Cuban families have been making for four generations.

Each pack contains four cured chorizos at 6.05 oz, sold here as a pack of two. Slice them into coins for soups, halve them lengthwise for the grill, or eat them straight from the casing with bread and a glass of wine.

Common Uses: caldo gallego, garbanzos con chorizo, potaje de lentejas, sliced into a Cuban sandwich, fried with eggs, or served cold as tapa with manchego and olives.

Pantry Role: base seasoning, cultural marker.

Common In: Spanish-Cuban kitchens, Galician-influenced stews, Little Havana cafeterias, Sunday family dinners across Cuban-American households nationwide.

Cultural Context: The Galician immigration to Cuba in the late 19th and early 20th centuries left a permanent mark on the island's cooking — caldo gallego on Cuban menus, chorizo in the bean pot, asturiano traditions folded into the criollo table. Palacios is the brand most Cuban-Spanish households recognize from the old country.

Pairs With: dried chickpeas, collard greens, white beans, smoked ham hocks, Spanish olive oil, crusty bread.

Ships nationwide to households who can't always find proper imported Spanish chorizo outside South Florida.