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Sometemos nuestras paletas a un lento y minucioso proceso de curación en la Sierra de Aracena-Jabugo
se pueden utilizar vinos tintos con cuerpo y aromáticos
All pigs are raised in freedom
El loncheado se sirve en sobre de 100 gramos
Los cerdos no cumplieron con la norma del ibérico por lo que se consideran fuera de norma
Chorizo Cular ibérico de bellota 21 sobres Sometemos nuestras paletas a unVersatile sausages packed in natural casing. Pigs are raised in the Sierra de Norte region of Seville and hand a free range foraging diet, consisting mainly of acorns. Chorizos are cured for three to six months in the Sierra de Aracena Jabugo and flavored with natural spices, high quality paprika from the Vera region and garlic. They are sold in pieces of 300 to 500 grams and vacuum packed, which maintains their qualities for up to 12 months.
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