Chorizo Pedas Casa Castelao

The pimentón de la Vera really comes through—that smoky heat lingers just right without overpowering the pork. I sliced it thin for a cheese board and it stole the show.

The casing is natural and snaps nicely when sliced, and the heat from the pimentón builds just enough without overpowering the pork. I've already used half the stick in a lentil stew and it gave the whole pot a deep, warm color.

The smoky kick from the Vera paprika hits right away, and the extra-cured pork is dense and chewy in the best way. I sliced it thin for tapas and it disappeared in minutes.