Chorizo Filipino

A cured Pinoy Longganisa by Pinay sa Barcelona and Cal Cabré 1910.

Made with care by Jelyn, known as “Pinay sa Barcelona,” and Chef Jaume from Cal Cabré 1910, this chorizo was born from her desire to help fellow Filipinos in Spain cope with homesickness. Living far from the Philippines, she recreated the comforting taste of longganisa in a form that reflects her new home in Barcelona — dry-cured, ready to enjoy anytime, and perfect for gatherings. Each piece offers a beautiful balance of savory, garlicky Filipino character and the depth that comes from slow curing.

Enjoy it as part of a charcuterie board, paired with cheese and wine, or with rice for an authentic Filipino experience. To enjoy it the traditional way, serve it with hot steamed garlic rice, a fried egg, and a side of vinegar for dipping — just like the classic longsilog breakfast in the Philippines. Take a slice, dip it lightly in vinegar to enhance its flavor, and enjoy it together with rice and egg. The tangy vinegar cuts through the richness and brings back the true taste of home.

Storage: Store in cool and dry place.

Preparation: Remove plastic casing, let rest for 5 minutes, and eat as is.