Spanish Chorizo Bites

Frequently Asked Questions

• What makes PLB Spanish Chorizo Bites authentically Spanish?

  The spice profile — Spanish smoked paprika (pimentón), garlic, and a touch of wine vinegar — follows the traditional Spanish cured-chorizo recipe rather than a Mexican fresh-chorizo profile. The dry-cure process mimics the Spanish charcuterie method: slow-aged at controlled humidity, no artificial preservatives. The result tastes closer to chorizo de bellota than to grocery-store chorizo.

• Are Spanish Chorizo Bites spicy?

  Mildly warm, not hot. The heat comes from sweet smoked paprika, not chilli, so it is a gentle warmth rather than a kick. Most people who handle pepperoni or salami comfortably will find Spanish Chorizo Bites well within their range. If you want more heat in your charcuterie, Masala Madness is bolder.

• Can I cook with Spanish Chorizo Bites?

  Yes — they work in any chorizo recipe. Slice and sear for chorizo-egg scrambles, dice for paella or bean stews, crumble into pasta sauces, or layer onto pizza. The dry-cure gives concentrated flavour, so use 30-40% less by weight than fresh chorizo. The chorizo releases its signature spiced oil when heated — use it as the cooking fat for the rest of the dish.

• How long do Spanish Chorizo Bites last?

  Unopened, around 4-5 months from manufacture in a cool dry pantry — no refrigeration needed. Once opened, finish within 7 days at room temperature or 14 days refrigerated. The dry-cure naturally preserves the meat; you will notice no quality drop within those windows.

• Are Spanish Chorizo Bites gluten-free and keto?

  Gluten-free yes — no wheat, no breadcrumbs, no fillers. On carbohydrate, be precise: each 100g pouch delivers 29g protein, 37g fat, 9g carbohydrate and 494 kCal. There is no added sugar; the carbohydrate comes from the spice blend and curing process. That makes Spanish Chorizo Bites high-protein and low-carb, but not zero-carb — on a strict ketogenic plan of 20-25g per day, portion accordingly. For a genuinely zero-carb option, PLB Pork Crackle carries under 1g per 100g.

• How much protein is in a pouch of Spanish Chorizo Bites?

  Each 100g pouch delivers 29g of protein, alongside 37g of fat and 494 kCal. The dry-curing process removes water and concentrates the meat, which is why the protein density is higher than fresh sausage of the same weight.