A Small Good's Basque-ish Chorizo is a riff on the traditional Basque tapa, Chorizo a la Sidra, where the sausage is poached in hard cider.
This particular chorizo is a blend of pork and beef, according to a post from the same source. It is made in Rockport, Maine and features Maine hard cider and hot Spanish peppers in its recipe.
The family-owned salumeria uses Koji, a Japanese mold, in their curing process to enhance the savory depth and complexity of their meats, according to their website.
Buy 6 bottles of regularly priced (not on sale) wines and receive 5% off.
Buy 12 and receive 10% off.
Email sale wines do not combine nor count towards the above discount.
