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The Extra Chorizo is obtained from Iberian pigs raised in farms in Zamora and the Arribes del Duero.
This Extra Chorizo is the result of a careful breeding of pigs with a diet based on cereals and natural feed, which gives it its flavor and texture.
The smell and taste of the chorizos and Iberian cured meats from Puente Robles are so characteristic and unique thanks to their curing with pure air and the shade provided by the Arribes del Duero.
Made from pork meat and fat, minced and seasoned with salt and other natural spices, seasonings, and authorized additives, kneaded and stuffed into natural casings, which have undergone a process of maturation-drying, ensuring good stability, as well as excellent smell and taste.
Savor excellence with every bite.
Meat product.
To enjoy the Extra Chorizo, we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and letting it sit at room temperature for 30 minutes before serving. If it has been stored in cold conditions, this time may increase up to 2 hours.
Best before: 13 months.
Whole pieces: store in a dry place, with low light and no direct sunlight, at room temperature of 16°C -25°C.
Sliced or sliced Chorizo: store in cold conditions between 4-10°C. Let it temper for 10 minutes before consuming.
Natural feed.
Total curing of 3 months in the shade of the Arribes del Duero.
The Extra Chorizo is obtained from Iberian pigs raised in farms in Zamora and the Arribes del Duero.
This Extra Chorizo is the result of careful breeding of pigs with a diet based on cereals and natural feeds, which gives it its flavor and texture.
The smell and taste of the chorizos and Iberian cured meats from Puente Robles are so characteristic and unique thanks to their curing with the pure air and shade provided by the Arribes del Duero.
Made from pork meat and fat, minced and seasoned with salt and other natural spices, seasonings, and authorized additives, kneaded and stuffed into natural casing (cular), which has undergone a maturation-drying process, ensuring good stability, as well as excellent smell and taste.
Savor excellence in every bite.
Meat product.
To enjoy the Extra Chorizo we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and letting it sit at room temperature for 30 minutes before serving. If it has been stored in the cold, this time may increase to 2 hours.
Best before: 13 months.
Whole pieces: store in a dry place, with little light and no direct sunlight, and at a room temperature of 16°C -25°C.
Sliced or sliced chorizo: store in the cold between 4-10°C. When ready to consume, let it sit for 10 minutes.
Natural feeds.
Total curing of 3 months in the shade of the Arribes del Duero.
