Chorizo - no added nitrite salt

Our chorizo is made from pigs born in Tarn and Aveyron, raised for 10 to 12 months without GMOs or antibiotics, fed exclusively on cereals and slaughtered in the village of Lacaune, where our workshop is located. The meat is then cut, minced and seasoned by hand before being dried in a natural casing for several months in the open air in our open drying room. Regarding the dosage, our chorizo is neither considered "hot" nor "mild", the dosage of chili is perfectly balanced in order to offer a product with character, which meets the specifications of chorizo, without taking over the taste and therefore offering a tasting that pleases everyone.