The iberico chorizo is finally here. This dry-cured sausage made with Iberico meatand so genuinely Spanish is characterized by theuse of pimenton and garlic, with an exquisitearoma, low acidity and intense flavor.
Ingredients:Ibérico Pork, Salt, Pimentón, Seasoning(Dextrin, Dextrose), Garlic, Oregano, OliveOil. Beef Collagen Casing.
The traditional process starts with grounding theIberico meat and marinating it with natural seasalt, mild pimenton, olive oil and garlic,producing a uniform and consistent paste. Thepaste is rested in a cold place for two days andthen stuffed into casings.The chorizo is traditionally air cured for at least amonth. During this time the meat acquires a firmtexture and develops an exquisite aroma.
- 1 Fermin Chorizo Iberico 7Oz.
- Superb taste and quality of Iberian dry-cured meat!