sliced 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. It is during this stage that the white flower will naturally settle on the charcuterie. Our dry chorizo is offered to you already sliced, for a quick and gourmet tasting. Dried for 5 weeks, you will be seduced by its seasoning of paprika, garlic, nutmeg and oregano.