Iberian Pork Chorizo Extra
350 – 500 g
Our “sarta” Iberian pork chorizo extra is cured using a traditional method. It is notable for its horseshoe shape, in addition to being stuffed in very fine natural casings. This exquisite chorizo is made with the best meat from Ibérico pigs. We season it with salt, paprika and other spices, keeping the recipe the same, and we cure it in our natural drying rooms at an altitude of 1200 metres above sea level in the Sierra de Azálvaro.
5,00€ IVA incluido
Organoleptic Characteristics
It has a firm consistency and is compact to the touch. It is cylindrical and finished with a string. The cut is homogeneous, smooth and well bound. Its intense red colour is provided by the paprika and is what differentiates it from cold meats from other countries. It has a characteristic and intense smell and taste.
Recommendations for use
It should be kept in a cool, dry place, protected from direct light.
It is recommended the piece be allowed to air and it is best enjoyed at room temperature (19º to 22ºC).
Ingredients
Iberian pork meat and bacon, common salt, paprika, spices, dextrin, dextrose, pork protein, preservatives (E-252 and E-250), acidity regulator (E-331iii) and antioxidant (E-316).
Curing
2 months of curing.
Nutritional Values
| Energetic value | 1346 kJ / 323 kcal |
| Fats | 20,7 g |
| including saturated fatty acids of | 9,6 g |
| Hydrates | 1,90 g |
| including sugars of | 0,1 g |
| Protein | 27 g |
| Salt | 3,67 g |
Iberian Pork Chorizo Extra
350 – 500 g
Our “sarta” Iberian pork chorizo extra is cured using a traditional method. It is notable for its horseshoe shape, in addition to being stuffed in very fine natural casings. This exquisite chorizo is made with the best meat from Ibérico pigs. We season it with salt, paprika and other spices, keeping the recipe the same, and we cure it in our natural drying rooms at an altitude of 1200 metres above sea level in the Sierra de Azálvaro.
5,00€ IVA incluido
Organoleptic Characteristics
It has a firm consistency and is compact to the touch. It is cylindrical and finished with a string. The cut is homogeneous, smooth and well bound. Its intense red colour is provided by the paprika and is what differentiates it from cold meats from other countries. It has a characteristic and intense smell and taste.
Recommendations for use
It should be kept in a cool, dry place, protected from direct light.
It is recommended the piece be allowed to air and it is best enjoyed at room temperature (19º to 22ºC).
Ingredients
Iberian pork meat and bacon, common salt, paprika, spices, dextrin, dextrose, pork protein, preservatives (E-252 and E-250), acidity regulator (E-331iii) and antioxidant (E-316).
Curing
2 months of curing.
Nutritional Values
| Energetic value | 1346 kJ / 323 kcal |
| Fats | 20,7 g |
| including saturated fatty acids of | 9,6 g |
| Hydrates | 1,90 g |
| including sugars of | 0,1 g |
| Protein | 27 g |
| Salt | 3,67 g |
