Ibérico Cular Chorizo “Sierra de Codex”

Ibérico Cular Chorizo

Our Ibérico Cular Chorizo is made from selected Ibérico pork cuts, minced into the perfect size so that they can profit from the flavors and aromas of the spices used in its traditional preparation. The different textures of the cuts used can be seen upon slicing; the mince used for Chorizo has always been slightly larger than that used in the making of Salchichón.

Our Chorizo is packed in natural casing (reason for its denomination as cular, which references the natural casing) and rests in our cellars for a period of not less than 70 days. Since the drying sheds and cellars are absolutely natural, the curing period may vary depending on the weather, on occasion lengthening the period until its optimal point of curing is reached.

Our Ibérico Cular Chorizo has an intense yet delicate flavor and we can guarantee that nobody is indifferent to its characteristic flavor once they try it.

• Curing period + 70 days
• Allergens: Soy and/or derived, Milk and/or derived