Gabriel Castaño thick-casing acorn-fed Iberian chorizo

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It is the most traditional and popular cold meat. It is made by cold marinating lean and fatty meat in paprika, salt, garlic and sugar for several days.

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Description

It is the most traditional and popular cold meat. It is made by cold marinating lean and fatty meat in paprika, salt, garlic and sugar for several days. It is made using thick minced meat and it is stuffed into natural pork thick casing. Its flavour is intense, with distinct paprika notes.

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1000 gr
1.100 gr
1.200 gr
1.300 gr
100 gr hand sliced
850 gr
900 gr

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