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We elaborate our sausage with all the love and dedication it deserves. We only add natural ingredients to the manufacturing process, such as garlic, salt, oregano and selected paprika from Murcia, which gives the unmistakable flavour and characteristic colour of our chorizo sausages
Once produced, a drying and curing process is applied with oak wood smoking, which gives it a more natural flavor if possible. The smoking process can last between 24-48 hours, depending on the time of year
The product is vacuum packed in bags of 5 units. Approximately 300 grams
If you are looking for one of the best artisan chorizo sausages in Galicia, you have hit the nail on the head. The chorizo is a sausage that is made with lean meat and pork bacon. Garlic, paprika, oregano and salt are added. The curing process is under oak wood smoking. The result you will tell us.
Want to turn a snack into a sublime bite? Try our combination with Cea bread.
We send it to you vacuum-packed in bags of 5 units. Its curing is medium, so it is ready to taste without cooking
Cured meat preservation
You can keep it in a cool, dry place for 3 months without any problem. Avoid contact with direct sunlight and try to keep it at moderate temperatures. (15º approximately)
It will arrive vacuum-packed, make sure that the vacuum is maintained, otherwise you should consume it in the following 15 days
