Iberian Chorizo

The best and most select meats are chosen to make chorizo. This selection together with the typical characteristics (mainly succulence) of iberian pig meat gives a highly nutritious product of incomparable flavour.

The manufacturing process begins with mincing the meats and mixing with garlic, paprika, oregano and salt. The drying of chorizo lasts for around three months.

Iberian Salchichón

Meat is selected in the same way as chorizo. The mince is finer but the mix is the same, the only difference being that pepper is used instead of paprika.