Salchichón and Iberian Chorizo

A 200 gr Salchichón and a 200 gr Extra Iberico Chorizo made with selected lean from Iberian pigs fed with acorn during the montanera phase mixed with garlic, pepper and natural spices, cured for 4 months following traditional processes.

Iberian chorizo

Natural cure for 4 months. Its intense and juicy flavor reflects the perfect balance between the structure of its meat and the perfect point of paprika, providing an excellent permanence in the mouth that gently saturates the senses.

Iberian sausage
Natural cure for 4 months. Intense and smooth flavor, it is made with the selection of the best Iberian pork meats. Mild flavor and a balanced mix between the best lean Iberian pork, garlic and black pepper.