Cooking chorizo made using the best cuts from Duroc pigs; shoulder and pancetta and seasoned with fresh garlic, oregano and paprika De La Vera. Left to settle in dryers for 2 days to dry out the excess of water it gets a firm, juicy texture with the pleasingly meaty and tasty mild flavour. This cooking chorizo can be sliced and fried or chopped and added to soups and stews or be enjoyed barbequed.
|Ingredients||Lean pork meat and belly, paprika, salt and natural garlic.|
|Curing Time||2 days|
|Storage & Care||Keep refrigerated below 7°C.|