1/2 CHORIZO 100% BEHER

Our chorizo is a sausage made from 100% Iberian pork and spiced with paprika, typical of the Iberian Peninsula. ​ A characteristic of chorizo is that the pork is not minced but roughly chopped, and seasoned with salt and sweet paprika. ANDIt is precisely the paprika that gives the salami its characteristic red colour and flavour. ​ Chorizo also needs time, although in this case, compared to ham, the curing period is much shorter, from 4 to 5 months Curing: from 4 to 5 months Half piece: price ranging from 600 to 680 g Caliber: 65 Processed with products from organic farming.