Chorizo sausage from 100% Iberico pork produced in Andalusia and Extremadura’s farmlands.
This pork is processed in the sausage and salting ham factories. Then, curing takes place in natural drying sheds in the Natural Park of the Aracena Mountain Range and the Aroche Peaks, where they find their ideal point of curing, their aroma and flavor.
Maturing: Approximately 4 months period.
Distributed: Netitalia, S.L. (eljamoncito.com).