Natural-cased Iberian chorizo is made with Iberian pork. It is an essential product among Spanish cured meats, handmade here by Eíriz.
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).
Data sheet
100% Iberian breed loin, black label. Iberian acorn loin is made from a special cut from the pig. Before being stuffed into its casing, the meat is seasoned. This product, approximately 50cm long, is eaten in thin slices.
Iberian acorn ham on the bone. Slices of ham from Jabugo. Aged in cellars in the town of Corteconcepción for at least 36 months.
Iberian Bellota ham, Jabugo DO Designation of Origin EIRIZ house. Limited number of pieces per year.
Iberian Lomito of prey, stuffed into natural casings, tied by hand. They are sold by 3 to a weight of about 1 kilo. The house EIRIZ produces lomito unique in Jabugo area. Especially dressing and recipe has been remained in secret.
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