Ground and sausage
Parrillero sausage
Chorizo parrillero / Argentine-style sausage
FromGs. 65.000/ kg
Typical piece: pack ~6 × 100 g (600 g) · Gs. 39.000
Rioplatense-style grill sausage, beef and pork mix with garlic, red pepper, sweet paprika, white wine. Stuffed in natural casing. No synthetic nitrites, no colorants, no industrial preservatives.
- Typical weight
- 0.6 kg
- Aging
- - -
Cut origin
Origin and aging
- Region
- Paraguarí, Paraguay
- Harvest lot
- Lot code on the package
- Aging
- - · -
Quick cooking reference
Method
Grill, low-medium fire
Internal temperature
71 °C
Time
15–20 min total, turning
Rest
3 min
Doneness
Evenly browned, no bursts
Cut-specific notes
Low heat keeps the casing intact. Don't prick unless necessary, you lose the juice.
Nutrition profile (per 100 g)
- Calories
- 290 kcal
- Protein
- 18.5 g
- Total fat
- 23.5 g
- Saturated fat
- 9 g
Source: USDA FoodData Central
Values are approximate. They vary by animal, cut, and cook.
Storage
- Fridge
- Up to 3 days at 0–4 °C
- Freezer
- Up to 6 months frozen at -18 °C
- Thaw
- In the fridge, 24 h. Never at room temperature.
Pairing and sides
French bread for choripán. Chimichurri. Salsa criolla. Lager.
