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Chef Lippe - Cantimpalitos. Cocktail size Cantimpalo chorizo

This is a classic, dry chorizo that originates in the municipality of Cantipalos in the province of Segovia of the autonomous region of Castilla y León in the south of Spain. For hundreds of years the area of Cantipalos was highly regarded for making sausages, but 1900 is the date which is credited as the official beginning of the sausage-making industry in Cantipalos. By 1928 the chorizos from Cantipalos were regularly shipped to Mexico and other countries. Since 2011 Chorizo de Cantipalos carries a protective geographical indication certificate (PGI). Chorizo de Cantimpalos is a cured sausage product made from fresh fatty pork, with salt and pimentόn as basic ingredients, to which garlic and oregano may also be added, and subjected to a drying and maturing process. It is the most common chorizo for tapas and sandwiches. This is the cocktail version 2 units to a portion.
$5.00
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