The ocular broader casing: slow curing, juicy texture and deep flavour. The sail It has a fine calibre: delicate slices, a smoother profile and easy cutting for sandwiches and tapas.

The Feeding and upbringing of the pig

• Grain-fed IbéricoQuality thoughts; great value for money.

• Field baitLife in the open with pasture + feed; more aromatic complexity.

• BellotaMontanera in dehesa; maximum creaminess, persistence and nuances.

 Yes. We work Sweet (sweet paprika) and Spicy (with hot paprika or a blend). On each product's page, you will see the heat level and the type of paprika.

• Sliced: Keep chilled (4–8 °C). Open and tempera Before serving.

• Partplace Fresh, dry, and airy; Wrap the cut with waxed paper or a cotton cloth. Once opened, consume 3–4 weeks.

 The Natural tripe (generally pork) allows a more homogeneous healing and contributes artisanal nuances of aroma and texture. Many of our 'cular' chorizos use it for a superior result.

 Most of our references are gluten-free and lactose-free; always confirm in the Product sheet and the allergen labelling.

 It works wonderfully with young reds, Toasted lagers, Finos and Manzanillas, y, Cider Dry. Serve with mild extra virgin olive oil, crusty bread, olives and nuts.