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Slow cure for at least 3 months in natural cellar to achieve the best aroma and flavour. Pieces from iberico (50% Iberico breed) pigs, specifically, pigs from Extremadura specially selected, reared and fed in the open using acorn and grass.
Chorizo is a mixture of minced meats, coming from only the fine pieces of pork, seasoned with sea salt, paprika, garlic and sugar, mixed and cased in intestines (small intestine), which has passed through a maturing-drying process, characterised by its red colour and characteristic aroma and flavour.
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