Dinner with Reynaldo's pork chorizo, pork
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
PORK SALIVARY GLANDS, LYMPH NODES AND FAT, WATER, PAPRIKA, SOY FLOUR GRITS, SALT (SALT, YELLOW PRUSSIATE OF SODA (ANTICAKING]), VINEGAR, PORK, SPICES, ISOLATED SOY PROTEIN, RED PEPPER, CURE (SALT, SODIUM NITRITE, RED#3) GARLIC POWDER.
Reynaldo's, sausages, hotdogs & brats, serving 71 g, package 11 oz/311 g. Ingredients as printed on the label.
More from Reynaldo's
- Reynaldo's hand made bean & cheese jumbo burrito, bean & cheese
- Reynaldo's hand made beef & bean jumbo burrito, beef & bean
- Reynaldo's hand made beef & potato jumbo burrito, beef & potato
- Reynaldo's hand made red hot jumbo burrito, red hot
- Reynaldo's hand made green jumbo burrito
- Reynaldo's cured pork longaniza
- Reynaldo's soy chorizo, picante hot
- Reynaldo's pork chorizo
- Reynaldo's soy chorizo
- Reynaldo's beef chorizo
Other pork
- Southern Recipe Small Batch pork & pinto bean dip, pork & pintoSouthern Recipe Small Batch
- Award Cuisine traditional lasagna with ricotta & mozzarella cheeses, italian sausage, beef and pork, traditionalAward Cuisine
- Tiller & Hatch cajun style chicken stew with pork andouille sausage pressure cooker meals, cajun style chicken stewTiller & Hatch
- Tiller & Hatch cajun style chicken stew with pork andouille sausage pressure cooker meals, cajun style chicken stew with porkTiller & Hatch
- Goody's hot & spicy green chili sauce with pork, hot & spicy green chiliGoody's
- Harold Wood's cumberland" pork bangers, cumberland"Harold Wood's
- Trois Petits Cochons mousse au poulet organic pork free chicken liver & pepper mousse, mousse au pouletTrois Petits Cochons
- The Alpine Inc. uncured pork and cheddar sausage, uncured pork and cheddarThe Alpine Inc.
- The Alpine Inc. pork & beef uncured skinless franks, pork & beef uncuredThe Alpine Inc.
- Brooklyn Cured sweet soppressata uncured classic pork salame, sweet soppressataBrooklyn Cured
Cooks as pork, chorizo. Half of it left? Use up the pork.