Definition: 100% Iberian acorn-fed first-class horseshoe-type chorizo from organic production.
Composition: 1st lean and acorn-fed Iberian pork fat (bacon), seasoned with garlic, paprika and rosemary, all organic production and sea salt. Salt is virgin Atlantic sea salt certified by CAAE Standards for production and packaging of organic salt.
Features: With a curing period of two months to three months depending on the caliber used.
For its production, lean meats and other pieces are selected, chopped and minced exclusively from 100% organic acorn-fed Iberian pigs. This dough is seasoned with spices, all of organic production and sea salt and stuffed. After a maturation-drying process of approximately two to three months, the chorizo acquires its color and texture, its intense flavor and its characteristic smell.
Two whole pieces (approx weight of each piece 100 to 150 g), vacuum packed, with a diameter of 20 to 30 mm. And an approximate length of 20 cm.