Cured cold meat elaborated in a traditional way in our own drying shed, based on pork meat. It is made of minced meat marinated with spices, where paprika stands out as the most characteristic and distinctive chorizo’s ingredients in contrast to other sausages.
ORIGIN: Drying shed property of Jamones Juan Gargallo, Albentosa (Teruel). INGREDIENTS: Pork lean and bacon, salt, paprika, milk proteins, antioxidant, colourants and preservatives. CURING PROCESS: 15-20 days.
Raw chorizo is the most common way to eat it, however it also adds an excellent taste as an ingredient in certain dishes: pasta, lentils, stews…
Best before 3 months. Store in a cool, dry and ventilated place.