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Sachet Ibérico Chorizo (2.5oz)

Sachet Ibérico Chorizo (2.5oz)

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  • Iberian bait Iberian bait
  • Food: Feed + Cereals Food: Feed + Cereals

Weight: 0.18 lb

Enjoy the best Iberian chorizo sliced and vacuum packed in an 80-gram (2.5 oz) sachet. A comfortable and practical presentation with which you will only have to worry about enjoying yourself. This Iberian cold meat has been made from an exclusive selection of the highest quality lean portions of an Iberian breed pig, an animal unique in the world with which the best cured delicacies in Spain are produced, such as the Iberian Ham- Jamón ibérico.

Weight: 0.18 lb

Enjoy the best Iberian chorizo sliced and vacuum packed in an 80-gram (2.5 oz) sachet. A comfortable and practical presentation with which you will only have to worry about enjoying yourself. This Iberian cold meat has been made from an exclusive selection of the highest quality lean portions of an Iberian breed pig, an animal unique in the world with which the best cured delicacies in Spain are produced, such as the Iberian Ham- Jamón ibérico.

  • Iberian bait Breed Iberian bait
  • Food: Feed + Cereals Feeding Food: Feed + Cereals
  • Favorites

  • SHIPMENTS IN 2-3 DAYS
  • Returns in 7 days from receipt of the product
  • Gluten and lactose free
  • SHIPMENTS IN 2-3 DAYS
  • RETURNS IN 7 DAYS FROM THE RECEIPT OF THE PRODUCT
  • Description

What is chorizo?

Within the range of the famous cured meats of our gastronomy, chorizo undoubtedly occupies a very special place. To sum up, chorizo is made with the highest quality lean pork parts, seasonings and different spice, and just like lomo or jamón, chorizo needs time, although this case the dry curing period is much shorter.

The characteristic red colour of the chorizo is due to the paprika, an essential ingredient in the preparation of the coveted meat. In fact, this characteristic is what makes the Spanish chorizo a standard and a unique product in the world's gastronomy, the taste and color make it different from other cured meats and chorizos from other places.

In Enrique Tomás you will find a high-quality product with pieces and slices of Chorizo Ibérico Bellota, made with acorn-fed Iberian pork, which is used to make the exquisite Pata Negra hams. As well as Iberian Chorizo, a product obtained from pigs of the Iberian breed but whose diet has not included acorns.

The purity of the Iberian breed

The Iberian pig is a unique animal in the world, nobody can reproduce it and we can only find it in the Iberian Peninsula. This wonderful animal, in addition to its unique physical characteristics, has the extraordinary quality of infiltrating fat into the muscle, this capacity is not found in any other living being and this is what makes both the Iberian ham -Jamón Ibérico have such a characteristic taste.

Spanish cured meats

The Spanish gastronomy is world famous and its cured meats, together with the Jamón Ibérico, are one of the main characters of this popularity. Each region and town has its own products and, above all, the traditional preparation and local flavours are valued: chorizos, fuet, salchichón, chistorra and other wonders that many of us could not do without.

When we speak of cured meat we refer to a processing technique, therefore, what is known as cold meat is not a sausage, nor can our beloved jamón be considered as such. To make a good sausage you need meat from different parts of the pig (lean areas and fat) and seasonings that can vary according to each cook and/or product to be prepared. Once all the ingredients have been combined, the mixture is stuffed into a natural or artificial casing, as the case may be, and allowed to cure for as long as it needs to acquire its colour, flavour and texture.

  • Breed

    Iberian bait

    Feeding

    Food: Feed + Cereals

    Format

    Sliced

    Storage instructions

    Store in the fridge. Take out 1 hour before eating

    Recommendations for use

    3 months from the date of cutting and packaging

    Ingredients

    The chorizo is one of the standard sausages of the Spanish gastronomic culture, made from the finest quality lean pork parts and seasoned with paprika and spices, which gives it its characteristic colour and flavour. After a short curing period we can enjoy a unique sausage, essential in our kitchen.

    Instructions

    Remove the sachets a few minutes before consumption and wait until they are at room temperature. A very easy way to know that the product is ready to be enjoyed is when the slices are easily separated without breaking. This is the perfect moment when this product has regained all its nuances of flavour, texture and aroma.

    Country of origin

    SPAIN

    Country of origin of main ingredients

    SPAIN

    Place where the main ingredient is elaborated

    SPAIN

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