Extra Iberian Chorizo by the piece

Extra Iberian chorizo is a traditional Spanish sausage made from Iberian pork (the same breed used to produce Iberian hams). It is characterized by: Raw material: lean meat and fat from the Iberian pig. Seasonings: mainly paprika (sweet or spicy), garlic and salt. Curing: It usually takes between 3 and 6 months in natural drying rooms, depending on the size and the piece.