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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

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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

Clear

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

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