Pork Salivary Glands, Lymph Nodes, Fat (Cheeks), Pork, Water, Soy Flour, Salt, Paprika, Vinegar, Spices, Sodium Nitrite.

Keep refrigerated. Remove casing and cook before eating. Safe Handling Instructions: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection follow these safe handling instructions. Keep Refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils and hands after touching raw meat or poultry. Cook Thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard. Cooking: 1. Remove casing from chorizo and place desired amount in frying pan. 2. Break up chorizo, while cooking at medium heat (approx. 275 degrees F) for 7-8 minutes, occasionally stirring. 3. Cook until done. Minimum internal meat temperature of 160 degrees F. 4. Carefully elevate one side of the pan to allow drainage, remove cooked chorizo.