Chubs

Chorizo

Spanish Tradition · Bold & Smoky

Olli's Chorizo is inspired by the Spanish dry-cured tradition — deeply savory, intensely red, and defined by the complex warmth of pimentón de la Vera, the smoked paprika of Extremadura that gives Spanish chorizo its unmistakable character. The flavors are bold and assertive: smoky sweet paprika, garlic, a touch of heat, and the concentrated richness of slow-cured pork.

Aroma

Rich smoked paprika, garlic, warm spice; deeply inviting

Texture

Medium-coarse grind, firm, with visible fat; oils slightly when sliced

Flavor

Bold, smoky paprika sweetness leads; garlic mid-palate; mild heat on the finish; long, complex aftertaste

Color

Deep brick-red to vivid red-orange from pimentón

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The Story of Chorizo

Born from Spanish exploration

Chorizo is one of the most widely produced and consumed cured meats in the world — made in Spain, Portugal, Mexico, and throughout Latin America. The dry-cured, sliceable version Olli produces draws directly from the Spanish tradition of the Iberian Peninsula, beginning in the 16th century with the return of Spanish explorers from the Americas carrying the chili pepper.

Pimentón — smoked paprika made from peppers dried over oak fires in the La Vera valley of Extremadura — transformed Spanish cured meat production and remains the defining ingredient of Spanish chorizo today. Traditional production centers on Extremadura, Castilla y León, and La Rioja, where a generous hand with pimentón, garlic, and salt is followed by a slow air-cure that concentrates the flavor over weeks or months.

Olli's Chorizo bridges the Spanish tradition and the Italian-American craft lineage. Made from 100% vegetarian-fed pork with authentic pimentón, slow-cured with no added nitrates or nitrites. A salami that earns its place on the board alongside the Italian classics.