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Made according to the expert traditional methods of Maximiliano Jabugo with the finest pork meat
Chorizo de Jabugo
Without any doubt the best-known kind of Spanish charcuterie, there are as many varieties of chorizo as producers.
This Maximiliano Jabugo Chorizo Ibérico is made from large pieces of pork meat and smaller pieces of fat, mixed together in the proportion 4 to 1.
Flavoured with garlic, 'pimentón' and salt, the sausage is then left to dry for 2 to 4 months depending on the thickness. This chorizo is very convenient because it is already sliced : perfect to make tapas !