| This is a sensational whole chorizo, made from acorn-fed Pata Negra pigs from Guijuelo in Salamanca, weighing a minimum of 1.2kg, smoked & dry-cured in the traditional way in natural skin, for 3-4 months. It has a smooth silky taste and is made using the best quality 'Bellota' Iberico meat. Excellent for slicing, and particularly good as part of a charcuterie assortment - absolutely delicious! |
