This spicy ristra chorizo from Embutidos de Pablo is an artisan product, made only during winter in the emblematic Sierra Soriana, where tradition meets quality. Its curing process lasts between 4 and 5 months and is done fully naturally, taking advantage of the typical Cierzo wind of the region. Its intense and authentic taste makes it perfect for cooking or enjoying in slices, whether as a tapa or as part of a delicious dish.