Spanish Iberian Loan, Salami and Sausage (Chorizo),Spain price supplier

It is a piece that is obtained entirely whole, marinated and late-boot. Naturally seasoned with paprika and spices.

A healing process takes at least 3 months. Finished this process the weight is approximately 1 to 1.5 kgs.

Based on the pork, properly classified, we proceed to the development of different products. In principle, in the workshop, are marinated or prepared the various classes (sausage, pepperoni, etc..). In the case of the loins pass Marinades chamber, where they rest until they get the point to proceed to hang and dry.
Then followed a long and peaceful procedure until healing is complete. This is accomplished in heated warehouses, controlled automatically by a regulating equipment both humidity, temperature and all parameters needed to be carried out normally.