El Porquero Iberian Cular chorizo whole piece (0'6kg)

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: Bellota
Gut: Natural
Curation time: 4-6 months