“You do not have to be an expert to tell the difference”- The words of a Chef
03 Sausages
A typical product
with an exceptional flavour
Iberico chorizo in a natural beef casing with a diameter of 40-45 mm. It is also called “Choricito de herradura” (horseshoe sausage) or Madrid type. The starting material used is Iberico lean pork trimmings (60%), pork fat, and dewlap or streaky bacon (40%), seasoned with: salt, paprika and garlic. After leaving to rest for a time, the maturing and desiccation process of the sausages in our natural drying rooms begins under the expert supervision of our Sausage Makers, resulting in an exceptional product, ideal for consumption raw, fried, boiled or barbequed.
Curved in the shape of a horseshoe.
Curing: Between 30 and 45 days.
| 2 Pieces |
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Marques de Aracena nº 4, 21360, Jabugo, Huelva, (Spain)
Tel: (+34) 955 02 46 94
Fax (+34) 955 02 46 95
