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