Artisan Acorn-Fed Iberian “Chorizo”

9,5019,00

Using Iberian pork meats fed on acorns in montanera and sausages made by hand, an Iberian chorizo is obtained with a perfect natural cure. This type of sausage so widespread and appreciated by consumers of cured Iberian products is obtained thanks to the air of the Sierra de Huelva, developing all the processes that transform raw meat into the delicacy that is well-cured chorizo.

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9,50
19,00

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Description

Using Iberian pork meats fed on acorns in montanera and sausages made by hand, an Iberian chorizo is obtained with a perfect natural cure. This type of sausage so widespread and appreciated by consumers of cured Iberian products is obtained thanks to the air of the Sierra de Huelva, developing all the processes that transform raw meat into the delicacy that is well-cured chorizo.

Natural curing: 70 to 80 days (depending on the weight of the piece).

Vintage: 21/22

Conservation: Keep in a cool and dry place.

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