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Iberian acorn-fed Joselito chorizo Made with the noble cuts of the pig. Surprising for its aromatic intensity, finesse, and juiciness. The Joselito chorizo is made completely naturally during the winter months in natural drying rooms. Purple-red hue, with a lot 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.