Slices of Chorizo Iberico by Julian Martin (80g)
Curing Time: 3 months
Marinated with a combination of paprika and spices and dry-cured in cellars for a minimum of 3 months. Its unique aroma anticipates the intensity of its flavor, gorgeous and deliciously rich.
A cured sausage, made with a mix of Iberico meat and fat, salt, spices and additives, kneaded and stuffed into a natural casing. The product follows a dry curing and maturation process, which ensures its stability, and also its characteristic flavor and aroma.