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Roal Iberian chorizo is a sausage from Iberian meats under vacuum. Roal Iberian chorizo is made with Iberian pigs, using good parts of the pig as the fillet. According to the weight of the pieces, the curing period varies, which usually ranges between 45 and 90 days. The chorizo is characterized by its reddish color in large part due to the use of paprika seasoning as well as other spices.
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