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Iberian OROLLANO chorizo made with lean Iberian pork and some noble cuts such as abanico, cabecero, tapilla,.. to which lean from white pork shoulder is added to reduce the fat percentage and soften the flavor. Like in the Iberian Acorn Chorizo JARALLANA, it is seasoned with garlic, paprika, black pepper,.. and stuffed in natural pork cular casing. Then they are transferred to a drying room with a low humidity saturation and low temperature to produce the famous “sausage flower” that gives it its unique aroma and flavor. There, the temperature is gradually increased and the humidity decreased, resulting in a 40% reduction during the curing process that lasts about 4-5 months. When they reach their optimal maturation point, they are individually vacuum packed to preserve all their qualities until they reach your home. INGREDIENTS: Lean and fat from Iberian pork, salt, paprika, spices, dextrin, dextrose, acidity regulator E301, antioxidant E316, preservatives E252 and E250.