Weight 700 gr aprox.
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This is a manufactured product with the best ingredients. The Iberian chorizo The Campiña is a sausage of Iberian meats get after a selection of Iberian pork of the highest quality. This sausage is seasoned with salt and pepper, then is left to stand for a period of about 24 hours. In this way begins the curing process which always depends on the weight of the piece, at each ways the curing period is never shorter than 45 days.
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