Unit Net Weight: 100g
Balanced blend of lean and fat, made from pieces of Iberian pork belly. The chorizo develops all its flavours during its natural ripening of more than 60 days. When tasted, it is a silky chorizo, with both fruity flavors and delicately enhanced by Pimenton de la Vera, a parika that is chosen to be mild and which gives the chorizo a suave fragrance. The skin used in this type of products pork tripe.
Curing Time: 55 days minimum.
Non GMO product.
Chorizo Iberico De Campo
Meat and fat of prok 100% Iberic, salt, paprika, garlic, origan, milk powder, dextrin, dextrose, emulgents E450l E452l, sugar