We select the best meat to elaborate the Iberian chorizo, using our traditional mixed spices, and the same receipt that used our grandparents, including Spanish red pepper and the best Murcian garlic. Then we put the chorizo in natural gut, which do that the garlic sausage conserves all proprieties  and we hang the product for its curing treatment in our facilities next to the Gredos mountains, providing one of the most intense and pleasurable tastes.

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FORMATS:
WHOLE PIECES 500 GR APPROX Or VACUUM SACHETS SLICED 100g

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