Iberian Chorizo Campero

Origin: The term "campero" refers to the free-range rearing of pigs, allowing them to feed on natural pastures. Meat and seasoning: Made with selected lean Iberian pork. The seasoning includes salt, paprika (sweet or spicy), garlic and other natural spices. Curing: The Iberian campero chorizo is stuffed in natural casing and undergoes a minimum curing process of 20 days, which allows it to develop its characteristic flavor and texture. Texture: The slow and controlled curing gives the chorizo a firm and juicy texture, with a compact and uniform crumb. 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