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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. This product has a relatively low curing process, so it is characterized by its freshness and tenderness, but usually requires some kind of cooking before its degustation. Ideal for grilling, braising or baking
It comes vacuum-packed in 4 units (300-350 grams)
If you are looking for one of the best artisan chorizos 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. In this case, the curing process is reduced to better preserve its tenderness.
This chorizo is ideal to accompany our barbecues with the best taste of Galicia. You could also add it to a typical stew dish. We Galicians love to roast it on wood embers, especially in the 'Magosto' season, when it becomes the star dish along with chestnuts
Presentation
You can keep it at 2 to 7º for 15 days if you have not opened the package. Otherwise you should consume it before that period
