Of the choicest meats of the Iberian pig, you get the lean, after careful chopped seasoned with salt, garlic and oregano, which will make you mature and get that point so characteristic of authentic chorizo​​.

The development is very similar to chorizo ​​cular, the most important differences are that the chopping of the lean is more often due to its lower thickness, and is kind FIBRAN artificial gut.

Quality Designation: Iberian

Source: Salamanca

Cure: 40 - 60 days

Approximate weight: 500-600 grams.