Cured chorizo

LLIURE-ALERGENS3

Ingredients:

Lean pork (shoulder and leg), belly pork, bacon fat, natural gut casing, red sweet pepper, red pepper, paprika, black pepper and garlic. Preservatives: E-252.

Preparation:

All the ingredients are finely minced, spices are added and they are all mixed until a homogenous paste is formed. After letting the meat rest for 24 hours in a cold storage room, it is stuffed into natural gut casings and it is cured for a minimum two months under controlled conditions of temperature and humidity. Peppers and garlic provide its distinctive colour and taste.

Preservation:

Product preserved by desiccation. Keep in cool place.