Palacios Sweet Chistorra (200g)

Palacios Sweet Chistorra

Palacios Sweet Chistorra is a fresh Spanish sausage made from pork and seasoned in the classic northern style with paprika, garlic and salt, offering a rounded, savoury flavour without aggressive heat. This 200g format is designed for easy home cooking and should be fully cooked before serving, whether you are preparing a tapa, a sandwich filling or a simple meal to share.

Its gourmet appeal lies in its straightforward preparation and honest flavour. Palacios emphasises preservative and colouring free charcuterie across its traditional sausage range, and its chistorra is presented as an authentic recipe suited to tapas and everyday Spanish cooking. The sausage is stuffed into an edible collagen casing and made to deliver a juicy texture that browns beautifully in the pan.

Palacios is based in Albelda de Iregua in La Rioja and has completed notable sustainability work having made significant progress in using recycled PET in packaging with more than 96% of waste at one plant being diverted to reuse, recycling or energy recovery.

How the Spanish Enjoy Palacios Sweet Chistorra

Sweet chistorra is a favourite for relaxed, flavourful cooking that does not need much effort. It is commonly fried in short lengths or sliced pieces until lightly browned, then served as a tapa with bread, roasted peppers or chips. It also appears in a bocadillo, a Spanish sandwich on crusty bread, where the sausage juices soak gently into the loaf and create a deeply satisfying lunch.

At home, many people add it to scrambled eggs, potato dishes or simple rice plates because it brings smoky paprika flavour very quickly. It is especially popular when friends gather informally, since it cooks fast and goes straight from pan to table. In that sense, chistorra is a very Spanish product, generous, sociable and full of everyday pleasure. A plate of hot sweet chistorra with bread and a glass of red wine captures that spirit beautifully.

Serving suggestions

Pan fry the chistorra over a medium heat in extra virgin olive oil until fully cooked and lightly caramelised, then serve with toasted rustic bread, confit piquillo peppers and a spoonful of alioli. Make sure to soak up any excess oil with the bread to consume in true Spanish style.
Heat a frying pan over a medium heat and cook the chistorra until browned and fully cooked through. Slice into bite sized pieces. Toast four slices of rustic bread, rub lightly with garlic, then top with the chistorra and strips of piquillo peppers. Finish with a little extra virgin olive oil and chopped parsley. Serve warm.