Sliced Iberico Chorizo

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