Of the choicest meats of the Iberian 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: Iberico
Source: Salamanca
Cure: 80 -100 days
Approximate weight: 1 to 1.5 Kg