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Traditional Iberian sausage and salami assortment, 2 pieces of 700gr (total weight 1,400gr) vacuum packed and ready to be sliced and served at your table
Iberian chorizo is made from a mixture of lean meat and Iberian pork fat, marinated with salt, garlic and paprika, which gives it its characteristic red color and spicy flavor. It is stuffed into natural casings and cured for a certain time in a controlled environment of temperature and humidity. The result is a product with an intense, slightly spicy flavor and a firm, consistent texture
Iberian salchichón is made from a mixture of lean meat and Iberian pork fat, marinated with salt and different spices, which gives it its characteristic flavor. It is stuffed into natural casings and cured for a certain time in a controlled temperature and humidity environment. The result is a product with a mild, pleasant flavor and a firm, consistent texture
Both sausages are highly valued in Spanish gastronomy and can be consumed in various ways, either as an appetizer, in sandwiches, as an ingredient in main dishes or even as an accompaniment to other dishes. In addition, Iberian chorizo and salchichón are high quality products due to the raw material used and the production process, which makes them more expensive than other conventional sausages
Traditional Iberian sausage and salami assortment, 2 pieces of 700gr (total weight 1,400gr) vacuum packed and ready to be sliced and served at your table
Iberian chorizo is made from a mixture of lean meat and Iberian pork fat, marinated with salt, garlic and paprika, which gives it its characteristic red color and spicy flavor. It is stuffed into natural casings and cured for a certain time in a controlled environment of temperature and humidity. The result is a product with an intense, slightly spicy flavor and a firm, consistent texture
Iberian salchichón is made from a mixture of lean meat and Iberian pork fat, marinated with salt and different spices, which gives it its characteristic flavor. It is stuffed into natural casings and cured for a certain time in a controlled temperature and humidity environment. The result is a product with a mild, pleasant flavor and a firm, consistent texture
Both sausages are highly valued in Spanish gastronomy and can be consumed in various ways, either as an appetizer, in sandwiches, as an ingredient in main dishes or even as an accompaniment to other dishes. In addition, Iberian chorizo and salchichón are high quality products due to the raw material used and the production process, which makes them more expensive than other conventional sausages
