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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 elaborated, 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 presented in bags of 3 units. Approximately 500/600 grams
Onion chorizo, or 'cebolo' as it is called in Galicia, has many variants. However, 80% of them are usually pork and lean pork seasoned with paprika.
Let it cook completely in the pot. when you present at the table, open it over the vegetable and enjoy all its flavor.
We send it to you vacuum packed in bags of 3 units. Its curing is low, we must cook it before eating.
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, watch that the vacuum is maintained, otherwise you should consume it in the following 15 days
