A chorizo made with the exquisite meat of Blázquez Ibérico pigs fed on cebo de campo in Salamanca pastures in montanera. Vacuum sealed packaging.
Chorizo of cebo de campo Ibérico 50% pig is elaborated with a mixture of lean meat chosen in detail, coarsely chopped, to which common salt, garlic and paprika are added to give it its characteristic reddish color.
An exceptional piece in the category of Blázquez sausages, which provides character and intensity with great appreciation in its flavour. The careful traditional production process, combined with the most innovative techniques, results in a selection of sublime pieces.
Chorizo of cebo de campo Ibérico 50% pig is cured for 6 months.