Using primal cuts (muscle trimmed of secondary fats), and back fat of locally sourced NSW pork and high quality Spanish spices, La Boqueria have produced its ‘award winning’ La Boqueria Chorizo, to retain the flavours and aroma as close as possible to Spain’s very best own.

Chorizo is a cured sausage, (either air dried or smoked), consisting of minced pork, and spices. 

The length of time the Chorizo is cured depends of the intended usage.
To grill, or lightly fry as a hot tapas, the chorizo is cured so it loses less weight, still retaining a moist flavoursome centre.
To slice or to use in stews, it is cured so the weight loss is greater. This intensifies the flavours and develops a sweet dryness, characteristic of meats cured with high quality paprika.

The most important spices in making Spanish chorizo are paprika and garlic, these spices give the chorizo it’s aroma and characteristic red colour. The skin of the chorizo is usually the small intestine of the pig, the large intestine is used for the variety of chorizo, "cular".