Chorizo Iberico Salame 100g

£4.29
SKU: 1243

 The chorizo is made from Pata Negra pigs, fed on acorns while roaming the oak forests of Extremadura. The chorizo is dry-cured in the traditional way for 3 to 4 months. This slow process of curing gives it a smooth silky flavour. It is perfect for slicing, and particularly good as part of an assortment of cured meats!