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Delicious chorizo ristra sausage only made during the winter, in the heart of the Sierra Soriana. With a curing process of between 4 and 5 months with the only help of the Soriano cierzo wind, in a completely NATURAL and traditional way. Ideal for cooking and adding flavor to your recipes or for eating in slices.
Delicious chorizo ristra sausage only made during the winter, in the heart of the Sierra Soriana. With a curing process of between 4 and 5 months with the only help of the Soriano cierzo wind, in a completely NATURAL and traditional way. Ideal for cooking and adding flavor to your recipes or for eating in slices.
