Iberico Chorizo

Iberico Acorn-fed Chorizo from Arturo Sanchez ​​is attractive and alive, on the outside and inside. Achieving its perfect balance is a challenge that is overcome with the skill in the wise combination of spices and the best raw material. The Iberico pork meat “Pluma”, “Secreto” and “Presa” are its fundamental basis. Its dressing, a marinade fruit of the ingenuity and know-how of our family. Iberico Acorn-fed Chorizo sausage 0,8-1 kg. Minimum 6 months natural curing process Acorn-fed iberico certified Iberian pig with 2 montanera seasons

Iberico Acorn-fed Chorizo from Arturo Sanchez ​​is attractive and alive, on the outside and inside. Achieving its perfect balance is a challenge that is overcome with the skill in the wise combination of spices and the best raw material. The Iberico pork meat “Pluma”, “Secreto” and “Presa” are its fundamental basis. Its dressing, a marinade fruit of the ingenuity and know-how of our family. Iberico Acorn-fed Chorizo sausage 0,8-1 kg. Minimum 6 months natural curing process Acorn-fed iberico certified Iberian pig with 2 montanera seasons

Iberico Chorizo from Arturo Sanchez ​​is attractive and alive, on the outside and inside. Achieving its perfect balance is a challenge that is overcome with the skill in the wise combination of spices and the best raw material. The Iberico pork meat “Pluma”, “Secreto” and “Presa” are its fundamental basis. Its dressing, a marinade fruit of the ingenuity and know-how of our family. Iberico Chorizo sausage 0,8-1 kg. Minimum 4 months natural curing process Acorn-fed iberico certified Free-range Ibérico pigs fed on acorns and cereals

Chorizo Iberico sausage from Arturo Sanchez ​​is attractive and alive, on the outside and inside. Achieving its perfect balance is a challenge that is overcome with the skill in the wise combination of spices and the best raw material. The Iberico “Pluma”, “Secreto” and “Presa” are its fundamental basis. Its dressing, a marinade fruit of the ingenuity and know-how of our family. Blister with 80 g Minimum 6 months natural curing process Acorn-fed 100% iberico certified Iberian pig with doble montanera

Acorn-fed Iberico Premium meats are the base of this product. The spices mix with De la Vera Paprika as a subtle protagonist. There is no exact measurement to the quantities added; it is the family expertise that determines the recipe. The mix is stuffed by hand into natural casing, smoked in holm oak firewood, which is then followed by a natural drying process in our cellars in Guijuelo for at least 6 months. The acorn-fed Chorizo Iberico has a well-defined flavor, succulent, soft and delicate. Blister with 80 g Minimum 6 months natural curing process Acorn-fed 100% iberico certified Iberian pig with doble montanera

Made from premium meats form our “cebo de Campo” free-range pigs. The spices mix with De la Vera Paprika as a subtle protagonist. There is no exact measurement to the quantities added; it is the family expertise that determines the recipe. The mix is stuffed by hand into natural casing, smoked in holm oak firewood, which is then followed by a natural drying process in our cellars in Guijuelo for at least 4 months. Blister with 80 g Minimum 4 months natural curing process Free-range iberico certified Free-range iberico pigs fed on acorns and cereals