Not all chorizo is created equal.
Walk into any supermarket and you’ll find a shelf full of options. But if you’ve ever tasted a chorizo made properly, with quality Australian pork, real capsicum sauce and natural spices, you’ll know immediately that there’s no comparison.
That’s exactly what we set out to make when we developed our Spanish Chorizo at Barbaro Brothers. And in 2024, the judges at the Australian Charcuterie Awards agreed, awarding it Gold.
What Makes Barbaro Spanish Chorizo Different
The answer starts with the pork.
Our Spanish Chorizo is made with 98% Australian pork, premium quality, locally sourced, and chosen because we believe great smallgoods start with great ingredients. There’s no filler, no shortcuts, and nothing artificial. Natural colours, natural flavourings, and a recipe built around the bold, smoky character that a proper Spanish-style chorizo should have.
The capsicum sauce gives it that deep, rich colour and a warmth that builds slowly. The natural spice blend does the rest, earthy, slightly smoky, with just enough heat to keep things interesting without overpowering the pork.
It’s also gluten free and dairy free, which means more people get to enjoy it.
A Gold Medal Says a Lot
In 2024, our Spanish Chorizo was awarded a Gold Medal at the Australian Charcuterie Awards, one of the most respected smallgoods competitions in the country.
For us, that recognition isn’t just about a trophy. It’s confirmation that the way we’ve always done things, traditional recipes, quality ingredients, no compromise, is the right way.
We’ve been butchering in Perth since 1987. Nearly four decades of refining our craft, building relationships with quality suppliers, and holding ourselves to a standard that a Gold Medal reflects.
How to Use It
Barbaro Spanish Chorizo is one of the most versatile products in our range. Here are a few of our favourite ways to use it:
On a grazing board: slice it thin and let it speak for itself alongside some good cheese and crusty bread.
In pasta: dice it and fry it off in olive oil before adding your sauce. The fat it renders is pure flavour.
In a braise: add whole rounds to a slow-cooked dish of beans, tomatoes and paprika for a rich, smoky depth that’s hard to beat.
On a pizza: a classic for good reason. The heat of the oven crisps the edges slightly and intensifies the flavour.