Iberian acorn-fed Joselito chorizo
Made with the noble pieces of the pig. Its aromatic intensity, finesse, and juiciness are surprising.
The Joselito chorizo is made completely naturally during the winter months in natural drying rooms.
Purple-red hue, with lots of flavor and a balanced point of fat and paprika.
6 months of natural curing.
*Pieces of approximately 1 - 1.5 kg, so there may be a slight variation in the final price of the product.