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£ 13.50 tax incl.
A half-piece of iberico bellota chorizo cular weighing 650 grames approx.
Made with an excellent balance of magro (meat) and fat with a consistent and glamorous taste in the palate
Its characteristic red colour is brought by the presence of paprika in the mixture process
Cured for a minimum period of 3 months
Our own breed
Our own farm
Our own elaboration
A half-piece of iberico bellota pork loin weighing 650 grames approx. The loins are rubbed with salt and garlic before being dry-cured. They are considered to be one of the finest pieces of charcuterie in Spain. Cured for a minimum period of 70 days. Our own breed Our own farm Our own elaboration