IBERIAN CHORIZO

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IBERIAN CHORIZO

IBERIAN CHORIZO

Traditional Spanish sausages, artisanal products made with the best meat cuts and seasoned with natural ingredients. Stuffed into natural tripes and left to mature in cellars for a period ranging from 4 to 5 months.

Varieties: Bellota (Acorn-fed) and Cebo (Fodder-fed).

Formats: whole pieces, half pieces and pre-sliced.

ACORN FED IBERIAN CHORIZO SAUSAGE

ACORN FED IBERIAN CHORIZO SAUSAGE

“Chorizo” is the best-known Spanish traditional sausage. This “bellota” variety is made with quality cuts from free-range, acorn fed pigs, seasoned with sea salt, paprika from Protected Geographical Indication Pimentón de la Vera, garlic and oregano. Stuffed into a natural casing and left to mature in cellars for a period ranging from 3,5 to 6 months.

Offered vacuum packed in half or whole pieces (wholesale in 7 or 10 Kg. boxes). Also available pre-sliced in 100-grams packages.

FODDER FED IBERIAN CHORIZO SAUSAGE

FODDER FED IBERIAN CHORIZO SAUSAGE

“Chorizo” is the best-known Spanish traditional sausage. This fodder fed variety is made with quality cuts from fodder fed pigs and seasoned with sea salt, paprika from Protected Geographical Indication Pimentón de la Vera, garlic and oregano. Stuffed into natural casings and left to slowly mature in cellars for a period ranging from 3,5 to 5 months.

Offered vacuum packed in half or whole pieces (wholesale in 7 or 10 Kg. boxes). Also available pre-sliced in 100-grams packages.

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Ctra. Nacional Gijón-Sevilla km. 352.6
37796 Mozárbez - Salamanca

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