Imported from Spain, this artisanal dry-cured Iberico chorizo is made by Fermin from the meat of Iberian hogs. Chorizo, a dry-cured sausage and, a genuinely Spanish product, is characterized by the use of smoked paprika and garlic as the main condiments. The traditional process starts with mincing the lean pork and fat, together with the rest of the condiments, producing a uniform and consistent paste. The paste is rested in a cool place for one or two days and is then stuffed into casings. The chorizo is then cured in drying sheds, for at least a month. During this time the meat acquires a firm texture and develops an exquisite aroma.
No preservatives, additives or nitrates are used in their production.