Your cart
There are no more items in your cart
Black Garlic chorizo
Traditional chorizo, made with natural casing, selected pork meat and lightly smoked with oak or holm oak firewood and black garlic. Vacuum packed individually in approximately 280 gr/un.
In general, the elaboration process includes the following stages:
- Chopping and preparation of the dough, choosing the best fresh meat and with totally homemade marinades.
- Stuffing, always in natural gut.
- Drying and curing slowly in our natural cellars and with the necessary times depending on the sizes and fat of the natural casing.
- During the curing, there is a light touch of smoked oak or oak wood.
We recommend in this case to open it at least half an hour before tasting it so that it takes all its flavor
9768 Items
New
Customers who bought this product also bought:
€1.30
Ministicks, the thinnest and chewable. Without guts
€8.90
Packaged in vacuum 1kg aprox. Botillo is elaborated with rib, tail, tonque, lean and backbone of marinated pork and stuffed in natural casing.
€9.95
Our famous chorizo Maragato, stuffed into a natural hog casing and aired between 2 weeks. The result is a high guality traditional product, ready in just a few minutes and keeps the entire flavour of our chorizo Maragato
€3.85
Paprika The Extremeños, is manufactured in Cuacos de Yuste with a traditional process, starting from a well mature and dried oak wood smoke, and a careful process of developing quality selected raw material.
€2.95
Chorizo cular, is stuffed in natural pig casing, and we follow the typical elaboration from Leon. The meat is carefully selected , with slightly smoke process, a slow cure process in natural driers and paprika, give to this product a homemade taste.
Tap to zoom
