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Chorizo Rodríguez is a sausage with a long tradition in the province of León, which has endured to this day remaining true to the essence of its success: quality raw materials, careful preparation, and a characteristic climate. The traditional horseshoe shape reminds us of old homemade slaughters as it is made exclusively with lean pork, paprika from La Vera, salt, oregano, and garlic, and its production process includes 30 days of curing in a cold and dry continental climate, characteristics provided by the geographical area of León thanks to the Teleno mountain.