Its red color comes from mixed with minced pork and paprika. This Iberian Chorizo is prepared with lean pork of premium quality of Iberian pig. Besides this, it is used salt, garlic, oregano, white wine ... and only 20% fat, well developed in this house. It is cured during 80-90 days and stuffed into casings (50-60 cm, with a diameter of 4-6 cm). Stuffed into a selected natural gut, called Cular Product sale vacuum package, whole or half (about 500 gr.).