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Iberican Chorizo

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