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For the production of this extraordinary Iberian bellota chorizo, only Iberian pig meat which has been carefully selected is used. After a curing process over 4 months in natural drying rooms, the touch of smoke of the traditional holm oak wood braziers makes each piece unique. Served in 2 individually vacuum-packed pieces of 750 g approx.
This amazing Cular Iberian Bellota Chorizo is produced in an exclusive and very isolated area with a very cold weather, which provides each piece with a unique flavor and texture. During the production of this Iberian chorizo, there is a first chopped- by -hand process; the best paprika (which gives it its characteristic red color and spicy flavor) and natural garlic. Among its most important nutrients, we can highlight iron and proteins.
CASALBA CASTRO ALBA, S.L., BURGOS,S/N, VILLAMAYOR DEL RIO, BURGOS