Cured pork sausage flavored with paprika, the brand "Señorio de montanera" quality assurance.
Approximate item weight 1.2 Kg.
Made exclusively with meager extras from pure Iberian Acorn-fed pig. All chosen with special care so that, finally, they are clean of grease. This raw material should be made in small quantities. Pieces of meat are chopped and biting.
Subsequently they marinate with salt, blend of red peppers, garlic, and additives; letting it marinate for 24 hours. It finally fills in particular casing with a diameter of 60 to 65 mm - chorizo cular - or in fibran with a diameter of 30 mm and 25 cm long - sailing - chorizo.
The cure in our dryers and wineries period lasts at least 150 days. As our master pusher considered to be at its optimum cleaned of foreign flora, are labeled and packaged to vacuum.
It looks to cut marble with predominance of lean and bright red. The intramuscular fat from meat is which brings its high jugosisdad and exceptional digestivity. The chorizo cular weight ranges between 1.5 and 2kg and of chorizo candle is 250 gr.
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