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Source
España
Source
España
Mark: Casa Ortega
The price shown is an estimate based on the weight of the product. The final price will depend on the weight of the delivered product.
Homemade fresh chorizo without preservatives or coloring Casa Ortega. 500 grams.
Our chorizo sausages are prepared at the time of order , as we have been doing since 1939 in our traditional butcher shops.
The cuts are sent vacuum packed guaranteeing the cold chain , ready to be consumed refrigerated or frozen and are properly labeled to ensure absolute traceability of the product.
how is chorizo made? To begin with this great preparation, the lean pork meat must be finely chopped. Then, it must be marinated with sea salt, paprika, garlic and sugar. This mixture must rest and macerate overnight in a cool, dry place , so that it is impregnated with all the flavor. After 24 to 48 hours , the dough that has been elaborated must be stuffed into natural pork casing , closed with the strings and hung to dry properly at room temperature. It also has to undergo a maturation process in natural drying sheds.In this way, in Casa Ortega we obtain this product made in a handmade and 100% naturalway. Without preservatives or colorants.It is a unique and very typicalproductof Spanish gastronomy. In the mouth it provides an intense and unctuous flavor. It is the perfect balance between meat and fat.
Mark: Casa Ortega
The price shown is an estimate based on the weight of the product. The final price will depend on the weight of the delivered product.
Homemade fresh chorizo without preservatives or coloring Casa Ortega. 500 grams.
Our chorizo sausages are prepared at the time of order , as we have been doing since 1939 in our traditional butcher shops.
The cuts are sent vacuum packed guaranteeing the cold chain , ready to be consumed refrigerated or frozen and are properly labeled to ensure absolute traceability of the product.
how is chorizo made? To begin with this great preparation, the lean pork meat must be finely chopped. Then, it must be marinated with sea salt, paprika, garlic and sugar. This mixture must rest and macerate overnight in a cool, dry place , so that it is impregnated with all the flavor. After 24 to 48 hours , the dough that has been elaborated must be stuffed into natural pork casing , closed with the strings and hung to dry properly at room temperature. It also has to undergo a maturation process in natural drying sheds.In this way, in Casa Ortega we obtain this product made in a handmade and 100% naturalway. Without preservatives or colorants.It is a unique and very typicalproductof Spanish gastronomy. In the mouth it provides an intense and unctuous flavor. It is the perfect balance between meat and fat.
