CHORIZO CULAR

Cured chorizo made from pork meat with a thick mince.  It is stuffed into natural casing and then allowed to dry for at least 50 days under controlled temperature and humidity conditions. It is produced in both sweet and spicy varieties and it is gluten-free.

As a cured meat, it does not require prior cooking. It is ideal for enjoying as an appetizer, in sandwiches, and in many other ways.