- No products in the cart.
Chicharron
$12.99
Chicharron: Pupusa time Making the filing for pupusas can be tedious and time consuming. Chorizo Cabal’s recipe uses seasoned fresh pork morsels cooked and mixed with fresh vegetables, creating a...
Description
Chicharron:
Pupusa time Making the filing for pupusas can be tedious and time consuming. Chorizo Cabal’s recipe uses seasoned fresh pork morsels cooked and mixed with fresh vegetables, creating a fresh and healthy filing to this classic Salvadoran dish. Try our pupusa filling with our fresh masa and curtido.
RELATED PRODUCTS
Salvadoreño Butifarra
Salvadoreño Butiffara: Our presentation of Butifarra Salvadoreno, pays homage to the most well know Central American chorizo. Tied with dried corn husks, our Butiffara Salavdoreño can be grilled or fried...
Salvadoreño Cabalito
Chicken Cabalito:
is the perfect medley of flavors: Garlic, cumin, and mustard making this pork alternative a unique crowd-pleaser.
Guatemalteco
Guatemalteco:
This Central American chorizo blends pork meat, traditional spices, and mint. Our Guatemalteco is the most flavorful of our Central American Classics.
Hondureño
Hondureño: This is the most mild and versatile of all our Central American chorizos. This tasty chorizo includes fresh bell peppers and garlic. It is excellent on the grill or...
Curtido
Curtido: Our Curtido is the essential pairing for Pupusas and is also a terrific partner for Tacos, Burritos, Enchiladas, or anything that needs a pop of tangy crunch. Our Curtido...
Salvadoreño Breakfast Link
These savory breakfast links are the perfect complement to serve alongside your favorite style of eggs, pancakes, or waffles and are the star in a breakfast casserole or omelet. Find...
El Guanaco
Guanaco:
100% sabor Cuscatleco! This Salvadorean chorizo is a local favorite, and it is tied with dry corn husks, giving it an authentic country charm. El Guanaco bursts with flavor.
Salvadoreño
Salvadoreño:
The most popular of our Central American line, the Salvadoreño, is a mild chorizo with subtle spices based on a two-hundred-year-old recipe still used in Cojutepeque, El Salvador.
