• expired

50% off Primo Chorizo from The Deli $11.50/kg (Was $23) @ Woolworths

560

Anything to help with the cost of living

Primo Chorizo From The Deli per kg

Related Stores

Woolworths
Woolworths

Comments

  •  

    But little did i know that I wouldn’t know how to. Meh

  •  

    Are you supposed to cook Chorizo? I think i ate it raw this one time.

    • +2 votes

      Try it on some crusty bread with some Manchego cheese.
      It's cured like a salami - to preserve meat long before modern refrigeration.

      The Spanish do add it to cooking for flavour though.

    •  

      Chorizo should be cooked :)

      Cut Chorizo into smaller halves and put a very small drop of oil in a pan (but considering Chirizo have enough fat, you may not even need to add it) on medium to high heat. Cook until it goldens up.

      Put it in a sandwich (fresh/toasted bread) with sliced cucumber, lettuce and tomato.
      Goes real well with pan seared squid too …

    •  

      Pan sear chorizo. Put in paper to soak up oil. Cook risotto in the juice/oil in the pan. Top with seared chorizo. Delicious!

  • +2 votes

    Looks like a good price, why the neg?

  • +1 vote

    Nice find!

  •  

    These are just ok, I happen to prefer the Aldi 2 pack Chorizo. A little more authentic imho.

  •  

    Does freezing chorizo affect it’s taste?

    • +1 vote

      they tend to lose a bit of moisture after a while, you'll see all the ice crystals forming. They seem ok to me though, the woolies ones are lot more moist than some in the coles deli. I've eaten the majority of mine from frozen, I only buy them when they half price

      • +1 vote

        Ok great, maybe I’ll experiment with freezing and thawing. I only use chorizo for cooking chilli (mince and beans) so the chorizo doesn’t have to be perfect

        •  

          I find it helps to cook thawed meat in a wet sauce such as chilli con carne like you mention, or pasta sauce on medium type heat as the moisture keeps the meat soft and moist too even after being frozen.

          Fresh meat is still better, but we all need to freeze from time to time.

          •  

            @ozhunter68: sometimes i slice it up and boil it for a few minutes, so much fat comes out, it is scary. same if you put it on paper towel and nuke it for 10 seconds.

            •  

              @jonathonsunshine: Yeah, lot's of fat, especially in some of the cheaper brands like this.

              Few years ago, after slicing it up I used to pick out/off most of the big exposed pieces of fat, but takes time and mostly can't be bothered.

              The time before refrigeration and preservatives ( apart from natural spice preservative ) , they had to add a certain amount of fat to cure and preserve it so it did not end up too dry or worst still gone bad.

              Up until the last 3 or 4 decades people liked fat on meat a lot more than now too.

  • +5 votes

    These are made in AU from 90%+ imported ingredient, any clue where the ingredients are from?

    •  

      Came here to ask the same thing. I'm going to assume China. That's a pass from me.

      • +1 vote

        Same, importing the pork meat like wtf

        • +4 votes

          The Primo product labels used to state the imported pork was from the EU or NA. I haven't had a Primo product for ages though, so I don't know if that's still the case.

          Edit - Their FAQ still says

          As an Australian manufacturer of meat products we purchase the largest volume of Australian pork in the country, in addition we purchase imported pork from North America and Europe to supplement the production requirements that Australian farms cannot meet and to also maintain our products at an affordable price for our customers.

          •  

            @deva5610: 'to supplement the production requirements that Australian farms cannot meet' - uh huh I wonder if they really believe it.

            • +1 vote

              @t_c: Ha. Yeah, probably not so much that but more 'maintain our products at an affordable price for our customers.' ie - we're squeezing the Aussie pork producers as much as we can but they won't give us bottom barrel prices.

  • +1 vote

    They're half price every second week and have been for the last few years.

  • +1 vote

    These are very average… I suggest don't buy too many like i did without first trying them. They are pretty frequently half price so no fomo

  • +1 vote

    thanks OP!

  • Top