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Iberian sausages

The Chorizo ​​to be considered as such must necessarily:

– Bring garlic and paprika.
– Be cured in the open air or smoked.
– Contain as a main base minced pork.
– Marinate with spices such as paprika, which gives it its typical red color.

The slaughter of the pig is one of the most deeply-rooted gastronomic and cultural traditions in Spain, a whole ritual with which families obtained meat and sausages for the whole year. Even today, in many places of the Spanish geography, the slaughter continues to be carried out in the traditional way.

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