IBERIAN ACORN-FED PIGS CHORIZO FROM SALAMANCA

Chorizo is a traditional charcuterie unique to Spain. The best chorizo is made from 100% Iberian pigs.

MARISCAL&SARROCA bring you the best Iberian chorizo made from acorn-fed pigs in Salamanca. Enjoy with some bread, as a tapa, or use it to add its special flavour to some of your favourite dishes.

The traditional crafting process starts by mincing the meat, to which paprika and other spices are added. It is left to soak up the spices overnight and then the mince is stuffed into pork casing.

At this point it is ready to dry for at least 50 days at optimum temperature and humid conditions.

MARISCAL&SARROCA offers the best chorizo from the best Iberian pigs from Salamanca. Traditional recipes are used, together with the exclusive paprika from la Vera. The result is exquisite.

IBERIAN CHORIZO RING FROM SALAMANCA

• IBERIAN CHORIZO RING FROM ACORN-FED PIGS.
• 180-200 g.
• VACUUM PACKED.
• BRING TO ROOM TEMPERATURE BY TAKING THE PACK OUT OF THE FRIDGE AND OPEN APPROXIMATELY 30 MINUTES BEFORE CONSUMPTION.

CHORIZO FROM SALAMANCA SAUSAGE SHAPED

• CHORIZO FROM ACORN FED PIGS, SAUSAGE SHAPED.
• 200 g.
• VACUUM PACKED.
• BRING TO ROOM TEMPERATURE BY TAKING THE PACK OUT OF THE FRIDGE AND OPEN APPROXIMATELY 30 MINUTES BEFORE CONSUMPTION.

SLICED CHORIZO FROM SALAMANCA

• IBERIAN CHORIZO FROM ACORN-FED PIGS, FINELY SLICED.
• PACK 100 G.
• VACUUM PACKED ON A CARDBOARD TRAY
• BRING TO ROOM TEMPERATURE BY TAKING THE PACK OUT OF THE FRIDGE AND OPEN APPROXIMATELY 30 MINUTES BEFORE CONSUMPTION.