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Net weight:
Iberian Chorizo.
Natural cured sausage made with high-quality Iberian meat. Its traditional crafting process and blend of spices give the Iberian chorizo a unique flavor.
*Approximate price per 1 kg piece
*In the preparation of fresh products, there may be a slight variation in the final price depending on the weight.
The best meat and highest quality that you can find in the market.
The best option to buy meat online, we prepare and package it the same day we send it to your home.
The Iberian pig is the native breed of the Iberian Peninsula, providing meat products with exceptional nutritional values. Iberian charcuterie follows a rigorous curing process and must be at least 50% Iberian breed, meaning at least one of the parents must be 100% Iberian pig.
It is made with lean meat, fat, salt, and paprika. It is seasoned with the necessary ingredients and marinated at about 4º for 12 hours. It will then dry in a cellar with specific characteristics for 3 to 5 months.
In refrigeration: Tª = 5ºC
In freezing: Tª < -18ºC.
Packaging: vacuum-sealed in plastic bags and/or in polystyrene trays suitable for food use.
Packaging: cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated vacuum-sealed: 15 days
Frozen: 18 months.
Net weight:
Iberian Chorizo.
Natural cured sausage made with high-quality Iberian meat. Its traditional crafting process and blend of spices give the Iberian chorizo a unique flavor.
*Approximate price per 1 kg piece
*In the preparation of fresh products, there may be a slight variation in the final price depending on the weight.
The best meat and highest quality that you can find in the market.
The best option to buy meat online, we prepare and package it the same day we send it to your home.
The Iberian pig is the native breed of the Iberian Peninsula, providing meat products with exceptional nutritional values. Iberian charcuterie follows a rigorous curing process and must be at least 50% Iberian breed, meaning at least one of the parents must be 100% Iberian pig.
It is made with lean meat, fat, salt, and paprika. It is seasoned with the necessary ingredients and marinated at about 4º for 12 hours. It will then dry in a cellar with specific characteristics for 3 to 5 months.
In refrigeration: Tª = 5ºC
In freezing: Tª < -18ºC.
Packaging: vacuum-sealed in plastic bags and/or in polystyrene trays suitable for food use.
Packaging: cardboard boxes suitable for food use.
Refrigerated: 5 days
Refrigerated vacuum-sealed: 15 days
Frozen: 18 months.
