We have chosen this chorizo because unlike most sold in Spain, it is not too fatty or full of preservatives and colourings. It comes from free-range Iberian pigs, raised on the mountains and fed acorns.
The red colour comes from paprika, which is mixed with other spices and seasonings and applied to the meat.
This Iberian chorizo is a handmade product manufactured in the region of Jabugo, in the south of Spain.
Dried for 80 to 90 days, in casings of 50 to 60 centimetres.
Chorizo is sold vacuum-packed, whole (1 kilo) or by half (about 500 grams).