Of the choicest meats of the Iberian acorn fed pig, you get lean. After careful chopped seasoned with salt, garlic and oregano for embucharlos in natural casings, which will make you mature and get that point so characteristic of authentic Chorizo Iberico.
Quality Designation: Iberian Acorn fed
Source: Salamanca
Cure: 80 -100 days
Approximate weight: 1 to 1.5 Kg