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El Porquero Iberian cular chorizo, whole piece, vacuum-packed. Weight: 0'6 kg approx.
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To make the classic Iberian chorizo, selected lean meats of Iberian pork are hand-sliced in thick, visually attractive cuts, and then stuffed in handpicked natural guts (cular). They are then left to mature for a period between 4 and 6 months , with a lean texture and exquisite taste, soft and natural. Minimal preservatives needed, and minimal grease in the end product. Properties:Quality: BellotaGut: NaturalCuration time: 4-6 months
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