Iberian Chorizo sausage Benito Garcia; Guijuelo.
Whole sausage that weights about 250 gr approx.
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It is elaborated with lean meat and fat from Iberian pigs, raised free-range in the pastures of Salamanca area.
The meat is ground and seasoned with paprika, spices, salt and garlic. It is then stuffed into a casing and left to dry-cure in a natural way, hanging them in dried places as is done with the hams.
This Iberian Chorizo has a fine texture and delicate and exquisite, soft taste. Made from meat pig fed on acorns, seasoned with a careful selection of natural spices.
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