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This sliced chorizo is made from the meat of ibérico pigs that spent 10-12 weeks fattening on acorns on the dehesa of Extremadura.
This sausage is simply seasoned with salt, garlic and mild, smoked Pimentón de la Vera, creating a perfect balance between the smokiness of the spice and the rich flavours of the acorn fed pork.
Produced by an ibérico meat curing specialist who have more than 100 years of experience in this area in the famous ham producing town of Guijuelo, Salamanca.
Using this knowledge and allying it to a constant drive to maintain their standards of excellence, they make consistently high quality ibérico charcuterie.
From £11.95 (Each)