Pre-sliced dry-cured Ibérico chorizo made with Ibérico pork and smoky paprika. Ibérico chorizo is made from a special breed of pig that is indigenous to Spain. The wonderfully marbled fat is much richer, smoother, and delivers a more intense flavor, which marks a unique balance.
- Tasting Notes: An elegant flavor of subdued spiciness with hints of smokiness.
- Region: Castilla y León
- Suggested Pairings: Picos Camperos | Any Cheese of your Choice
Imported from Spain, this wonderful sliced Chorizo is made by Fermin from the meat of Iberian hogs. Chorizo, a dry-cured sausage and, a genuinely Spanish product, is characterized by the use of smoked pimenton and garlic as the main condiments. The traditional process starts with mincing the lean pork and fat, together with the rest of the condiments, producing a uniform and consistent paste. The paste is rested in a cool place for one or two days and is then stuffed into casings. The chorizo is then cured in drying sheds, for at least a month. During this time the meat acquires a firm texture and develops an exquisite aroma.