Cuisine Magazine.

A super-tasty, coarse-grind sausage with a little spice, Martinez Charcutería Auténtica pays homage to the art of making traditional chorizo de España here in Aotearoa. La familia Martinez uses recipes which have been handed down from father Manuel Martinez to his daughter and son-in-law, who now produce authentic cured and fresh chorizo. Available from Sabato. sabato.co.nz

https://www.cuisine.co.nz/try-it-youll-like-it-issue-204/

VIVA magazine

December, 2020

Oh, how such a simple thing as a slice of Martinez Chorizo Extra on a small piece of bread can transport us to Spain. It might be made in New Zealand (Central Otago’s Cromwell to be exact), but it’s as authentic as chef Vaughan Stanley and Spanish wife Nadine Martinez can make it.

When the couple settled back in New Zealand their frustration that much of the chorizo available here fell short on flavour and processing methods led to the creation of Martinez, producers of Spanish sausages and charcuterie. They use quality New Zealand ingredients, ensure all pork is PigCare and import their own pimenton (paprika) from Spain to ensure flavour.  

You will find a variety of exceptionally good sausages and charcuterie under the Martinez label, but it’s the Chorizo Extra that has us excited right now because it’s platter season; and these cured sausages require no cooking, keep for months in the fridge and their intense flavour and richness mean that a little goes a long way. It really is as simple as placing thin slices on a platter, or on bread. Slice them on to pizza or into rice dishes for a hit of flavour or give them a quick pan-fry with sherry vinegar. We suggest putting them on the store cupboard staples list this Christmas - you can order Martinez products online at sabato.co.nz or look out for them in gourmet food stores and select supermarkets in the South Island. For more visit martinez.co.nz

Dons sausage blog.

Catalan Pork:

I chanced upon this morsel waiting to be tasted while I was there. I identified this as a Catalan Pork Sausage made by Martinez Charcuteria Autentica. Martinez Charcuteria Autentica are based in Cromwell. This is a very good pork sausage. It is not tied, and ends of the sausage are open. The medium to coarsely ground sausage tastes of quality pork, there is a hint of white pepper and fennel. Pork is the dominant flavour. This a quality pork snarler that will be enjoyed by all.

Read the full post here http://donstevens.co.nz/2023/catalan-pork-at-aoraki/

Chorizo Fresco:

Yet again I spied a sausage on a rock. I quickly identified this as a Chorizo Fresco from Martinez Charcuteria Autentica.  This is a coarsely ground sausage that is fermented and made with pimenton imported from Spain. It is a dense tasty chorizo that will have wide appeal to the kiwi sausage eater. On the continuum of chorizo that I have sampled this at the milder end of the spectrum. I doubt there is picante paprika used in the recipe. It has a very good balance of flavour between meat and spice. The melding of this flavour to get a complexity on the palate is the art of great charcuterie. This is achieved in this sausage.

Read the full post here http://donstevens.co.nz/2023/red-tarns-and-chorizo/

Incommon.

Authentic Spanish chorizo, and it's made just down the road.

JO ELWIN TRACKS DOWN THE BEST CHORIZO OUTSIDE OF SPAIN.

https://www.incommonmag.co/blog/2021/martinez

(Sorry, it appears the blog has been taken down.)