Poached in cider · Sidrería staple
Chorizo a la Sidra
Photo: Lu from Seattle, USA / Wikimedia Commons · CC BY 2.0
The cider cooks down with the chorizo fat into a sauce, so bread for dipping is part of the dish.
Smoky Asturian chorizo simmered in natural cider, cut into rounds and served in a small clay dish with toothpicks and bread at cider-house counters and romería stalls.
Why it's made this way: It is built on two Asturian staples, paprika chorizo and natural cider, and is a fixture of the region's sidrerías and outdoor romerías.
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