This Iberian chorizo is made from Iberian pork (lean and fat from Iberian pig meat). A must for Spanish cured meat, handcrafted by La Finojosa. The drying process follows an traditional process.
The La Finojosa's recipe includes lean and fat from Iberian pig meat, paprika (red color), garlic and salt. This process cures the chorizo, and then it dries out a little more through natural curing in the same space we use for ham, in the cellar.
The meat dries out for a minimum period of 60 days between 10 and 14 degrees in their own dryers located in the North of the province of Cordoba, in the heart of Los Pedroches.
To eat as is or cooked. The chorizo is undoubtedly one of the stars of the Spanish gastronomy.
Sold vacuum-packed.
A refrigerated storage (between 0 and 8 °C) of the packet is recommended.
Best before date: 1 year from the date of packaging.
Data sheet
Cured pork loin prepared from the loin (lomo), the lower back of the iberian pork. The meat is then lightly seasoned before being stuffed into a casing. It’s recommended to eat it in thin slices.
Cured Shoulder ham in slices, pure iberian porks from Los Pedroches (Cordoba, Spain) - pata negra pig breed, La Finojosa house. (100 gr.) Cured for 20-24 months in the cellar at Hinojosa del Duque (Córdoba).
Cured ham in slices, Jamón from Los Pedroches (Córdoba, Spain) - pata negra pig breed, area of production, La Finojosa house. Cured for 30-36 months in the cellar at Hinojosa del Duque.
The Lomito Ibérico de Bellota is a product made with prey pork and this meat is flavored before being stuffed into casings. It is approximately 20 cm, once finish its curing time. It is tasted in thin slices.
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