Palacios Spicy Chistorra (200g)

Palacios Spicy Chistorra

Palacios Spicy Chistorra is a fresh 100% natural Spanish pork sausage made with paprika, garlic, salt and cayenne, giving it a fuller, livelier heat than the sweet version while keeping the classic juicy character of chistorra. Sold in a practical 200g pack, it is intended for quick cooking and should be fully cooked before serving.

This is an excellent gourmet choice for customers who enjoy bold flavour and authentic Spanish charcuterie. Palacios presents its chistorra as an original recipe suited to tapas, sandwiches and more elaborate dishes, which makes it versatile as well as characterful. The sausage is prepared in an edible collagen casing and cooks quickly, releasing richly seasoned juices that are perfect for bread, eggs or potatoes.

Palacios is one of Spain’s established food producers, based in Albelda de Iregua in La Rioja. They consistently demonstrate a commitment to more sustainable packaging and waste reduction, including recycled PET use and landfill diversion efforts in its manufacturing operations.

How the Spanish Enjoy Palacios Spicy Chistorra

In Spain, spicy chistorra is often cooked simply so its seasoning can do the work. It is fried until the outside is lightly browned and the inside stays juicy, then served as a tapa, tucked into bread, or added to a plate of eggs and potatoes. The touch of cayenne gives it extra warmth, making it especially good for people who like a more spirited sausage without overpowering the paprika and garlic.
It is also a natural choice for informal gatherings. A pan of spicy chistorra can be brought straight to the table with bread for sharing, which suits the relaxed, sociable style of Spanish eating. It also works beautifully in a bocadillo, a Spanish sandwich, where the spicy juices soak into the bread and create a deeply savoury bite. This kind of quick, satisfying food is exactly how many people in Spain enjoy products like chistorra at home.

Serving suggestions

Cook the chistorra in a hot frying pan until fully done, then serve with fried eggs, sautéed potatoes and crusty bread to catch the spicy paprika juices.

Spicy chistorra with eggs and potatoes
Peel and dice two medium potatoes, then fry in olive oil until tender and golden. Remove and keep warm. In the same pan, cook the spicy chistorra until browned and fully cooked, then slice into pieces. Fry two eggs, divide the potatoes between plates and top with the chistorra and eggs. Finish with a little sea salt and chopped parsley.