03 Sausages
A unique,
high quality artisan product.
Our pork loin chorizo is set apart from other chorizos by the extra quality of the raw material. Once the best lean pork trimmings have been selected, they are chopped by hand, using a knife, so the pieces are regular and thick. Then the meat is seasoned (with only salt, garlic and paprika) and once the mixture has marinated, it is cased in natural casings. The curing stage begins, which is carried out in the traditional manner in our natural drying rooms, observed day by day by our Sausage Maker.
The whole loin is approximately 75 cm long. When cut it presents the selected lean pork trimmings, chopped with a knife, characteristic of its preparation process.
The curing process is between 90 and 120 days.
Iberian pork meat, salt, wide pork casing, salt, paprika, garlic, skimmed milk powder and milk powder, dextrose, stabilizers (E-450 and E-452i), antioxidants (E-331 and E- 316), conservatives (E-252, E-250).
Energy value |
363 Kcal (1507 Kj) |
Fats |
27,3 g |
Saturated fatty acids | 11,5 g |
Carbohydrates | 3,6 g |
Sugars | 0,8 g |
Proteins |
25,6 g |
Salt | 4,4 g |
Piece |
Sliced 80 gr (hand-cut) |
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned
Bone-in and deboned