Cured pork sausage flavored with paprika iberian of Acorn "Chorizo ibérico", sliced thin, vacuum packed and ready to serve at your table. 200 Gr. Approx.
"Jamón Jamón" recommend you to get a perfect taste and aroma open the envelope with a minimum of 10 minutes in advance and take it at room temperature.
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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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