Iberian cured meats sliced
- These pork loins stem from fodder fed iberian pigs. The curing time is 80 to 90 days.
- This is the clasic iberian “chorizo“, traditionally produced using the best iberian meat.
- We also elaborate iberian “salchichón“. Very lean and slightly peppery … a delicious snack.
Buy directly from the producer in Spain, at the best price.
Conservation and use:
- Store in a cool, dry place.
- How to use: Open 30 minutes before consuming.
In general we cut the sausage you want from our catalog.
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