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“You do not have to be an expert to tell the difference”- The words of a Chef
Iberico pork jabuguito sausage
3. Sausages 7/10

03 Sausages

Iberico pork
jabuguito sausage

A typical product
with an exceptional flavour

Description

Characteristics and Curing

Presentation

Description

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.

Characteristics and Curing

Curved in the shape of a horseshoe.

Curing: Between 30 and 45 days.

Presentation
Iberico pork jabuguito sausage
Product formats
2 Pieces

Other products

“You do not have to be an expert to tell the difference”- The words of a Chef
Calcco

CAPA NEGRA

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Marques de Aracena nº 4, 21360, Jabugo, Huelva, (Spain)

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Tel: (+34) 955 02 46 94
Fax (+34) 955 02 46 95

Consorcio de Jabugo
Capa Negra