The La Finojosa's recipe includes lean and fat from Iberian pig meat, paprika (red color), garlic and salt. This process cures the chorizo, and then it dries out a little more through natural curing in the same space we use for ham, in the cellar.
The meat dries out for a minimum period of 60 days between 10 and 14 degrees in their own dryers located in the North of the province of Cordoba, in the heart of Los Pedroches.
To eat as is or cooked. The chorizo is undoubtedly one of the stars of the Spanish gastronomy.
A refrigerated storage (between 0 and 8 °C) of the packet is recommended.
Best before date: 1 year from the date of packaging.