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Iberian Salamanca Chorizo from Artesana Jamonera.
Natural sausage made with high quality Iberian meat. Its artisanal production process and blend of spices give the Iberian chorizo raised in Salamanca a unique flavor.
Product sliced by professional staff. Juicy and ready to consume.
*Price per approximate weight of the product 100g.
*This product is vacuum-sealed in a tray to preserve its freshness.
The Ibérico pig is the native breed of the Iberian Peninsula, providing meat products with exceptional nutritional values.
Artesana Jamonera has over 40 years of experience in the ham sector, offering products of the highest quality, guaranteeing proper curing and a quality that matches the characteristics of each product.
It is made with lean meat, fat, salt, and paprika. It is seasoned with the necessary ingredients and marinated at around 4º for 12 hours. Then, it will dry in a cellar with specific characteristics for 3 to 5 months.
In refrigeration: Tª = 5ºC
In freezing: Tª < -18ºC.
Package: vacuum-sealed in plastic bags and/or in polythene trays suitable for food use.
Packaging: cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated and vacuum-sealed: 15 days
Frozen: 18 months
Iberian Salamanca Chorizo from Artesana Jamonera.
Natural sausage made with high quality Iberian meat. Its artisanal production process and blend of spices give the Iberian chorizo raised in Salamanca a unique flavor.
Product sliced by professional staff. Juicy and ready to consume.
*Price per approximate weight of the product 100g.
*This product is vacuum-sealed in a tray to preserve its freshness.
The Ibérico pig is the native breed of the Iberian Peninsula, providing meat products with exceptional nutritional values.
Artesana Jamonera has over 40 years of experience in the ham sector, offering products of the highest quality, guaranteeing proper curing and a quality that matches the characteristics of each product.
It is made with lean meat, fat, salt, and paprika. It is seasoned with the necessary ingredients and marinated at around 4º for 12 hours. Then, it will dry in a cellar with specific characteristics for 3 to 5 months.
In refrigeration: Tª = 5ºC
In freezing: Tª < -18ºC.
Package: vacuum-sealed in plastic bags and/or in polythene trays suitable for food use.
Packaging: cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated and vacuum-sealed: 15 days
Frozen: 18 months
