cured-meats-chorizo-cured-sliced

This Ibérico chorizo is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa. Cured in Badajoz for 4 months. Predominantly lean red meat but with a perfect balance of fat. Full and intense flavour with hints of paprika and garlic, with a succulent and juicy texture. Señorío de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final product

Made from the meat of pigs fed on organic cereals, legumes and foraged food, and with minimal use of antibiotics, avoiding chemicals in the food chain. Cured by a specialist family company in Segovia. This cured chorizo is simply seasoned with salt, black pepper and mild paprika, allowing the clean flavour of the organic meat to come clearly through.