Snackingham 'Chorizo' (Trade)

£21.96

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*RRP - £3.05 per 35g pack

Tender slices of air-dried British pork, seasoned with sweet smoked paprika and a pinch of chilli, much in the spirit of a good chorizo.

More Details

Size

Case of 12

DESCRIPTION

It's not a village in HAMpshire. It's tender slices of air-dried British pork, seasoned with sweet smoked paprika and a pinch of chilli, much in the spirit of a good chorizo.

INGREDIENTS

Ingredients: Outdoor Reared British Pork (96%), Sea Salt, Dextrose, Garlic Granules, Smoked Paprika, Hot Paprika, Cayenne Pepper, White Pepper, Ground Coriander. Preservatives: Sodium Nitrate, Sodium Nitrite.

Allergens: Contains no known allergens.

NUTRITIONAL INFO

Per 35g pack:

Energy 492kJ / 117kcal

Fat 5g

of which saturates 1.8g

Carbohydrate 0.9g

of which sugars <0.1g

Protein 17g

Fibre 0.5g

Salt 1.9g

High Protein

Gluten - Free

Ultra Low Carb

SNACKINGHAM 'CHORIZO' WITH IPA
The smoky paprika and gentle warmth of the chorizo want a beer with some punch to it. A citrus-forward IPA does the trick, the crisp bitterness keeping the richness in check while bright tropical hops play against the spice. A little malt depth in the beer meets the smoke and ties the whole thing together.
HOPS: Citra BBC, Mosaic BBC
MALTS: Extra Pale, Caramalt, Jumbo Oats, Wheat Malt

More ABout This Product

HIGH PROTEIN / LOW CARB

Almost zero carbs, and naturally high in protein. These are proper tasty Keto snacks - but be warned, they're dangerously moreish.

AWARD-WINNING

Snackalami won multiple Great Taste Awards in 2024 and 2025.

GREAT TASTE AWARD WINNING

Snackingham won a gold star at the 2025 Great Taste Awards

ULTRA LOW IN NITRATES

Nitrites have a vital job to do. In cured meat, a small amount of sodium nitrite keeps harmful bacteria (including the one behind botulism) in check. That's why it's in the cure, and why it wouldn't be safe to make our snacks without it.

What we can control is how much. Our snacking salami is cured using the lowest possible level of nitrite that does the job properly - 50 parts per million, in line with the Soil Association's standard, and a fraction of the 250ppm commonly used in mass-produced supermarket cured meats.

So yes, you'll see nitrite on the ingredients list. It's there in the smallest amount needed to keep things safe. We also don't use any cure accelerators, colour fixers, or shortcuts - which is the most honest, low intervention way to cure meat.