Spicy Iberian Extra Chorizo from La Alberca – Capaduras

Origin: Iberian chorizo is made from Iberian breed pigs raised in oak pastures (dehesas), where they feed mainly on acorns and natural grasses. Meat and seasoning: The base of extra Iberian chorizo is lean Iberian pork. The seasoning includes salt, paprika (sweet or spicy), garlic, and occasionally other spices such as oregano or black pepper. Curing: Once the mixture is stuffed into natural casing, the chorizo undergoes a minimum curing period of 4 weeks. Texture: The slow and controlled curing process results in a firm and juicy texture, with a compact and uniform consistency. Flavor: The flavor is deep and balanced, with smoky and spicy notes that reflect the quality of the meat and the curing process. GLUTEN FREE | 100% NATURAL