dry chorizo

Our dry chorizo is produced using the best parts of the pig, previously sectioned by us. The meat is ground coarsely and seasoned with paprika, garlic, nutmeg and oregano, which gives it its bright color and tangy taste. The rest of the process is identical to the production of our sausages. We let it dry for 5 weeks. A pure charcuterie product from the south-west, our dry chorizo will delight you with its seasoning of paprika, garlic, nutmeg and oregano. A delight for the taste buds!