This sliced chorizo is made from the meat of iberico 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 pimenton de la Vera, creating a perfect balance between the smokiness of the spice and the rich flavours of the acorn-fed pork.
| Nutrition - | Per 100g |
|---|---|
| Energy | 2047kJ /489kcal |
| Fat | 42g |
| of which saturates | 16.5g |
| Carbohydrate | 1g |
| of which sugars | 0.5g |
| Protein | 26g |
| Fibre | 0g |
| Salt | 3.5g |
| * Typical values per 100g | |
Produced by an ibérico meat-curing specialist who has more than 100 years of experience in this area, located 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.
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