It is made from the lean Iberian acorn pig.
First the fat is removed and the meat is refrigerated, then it is chopped and browned with pepper, garlic, salt and oregano. Once this is done, the meat is left to rest for a while and stuffed into natural casing. Then the chorizos are put to dry in the natural dryers of Miratonda, and then they are matured in the cellars. The process takes a total of 5 to 6 months.
Ingredients:
Lean Iberian pork with acorn, salt, garlic, paprika, sugar and oregano. Natural inedible casing.
Presentation:
Vacuum packed piece between 600 and 700 gr
Storage conditions:
Store in a cool and dry environment
Made in:
Guijuelo. Salamanca( Spain)
| Weight | 0,65 kg |
|---|
