The Iberian chorizo is made following a traditional process from years back, taking care of all the details, the salt, natural spices and additives. After stuffing the mix coming from the guts, its maturing-drying process into cellar gives the Chorizo a great stability, as well as a really personal colour and aroma
ORIGIN: Guijuelo. INGREDIENTS: Iberian lean pork, salt and paprika. CURING PROCESS: More than 5 months.
Remove from the fridge two hours before consuming at room temperature. Combine it with toasts adding other condiments, with bread and stews as traditionally made or together with stronger dishes typical from the Castilian area.
Store in a cool, dry place. Once opened, keep refrigerated.
1/2 piece 700 gr
125 gr. package