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This sliced chorizo is made from the meat of iberico pigs that spent 10-12 weeks fattening on acorns on the dehesa of Extremadura.
This sausage is simply seasoned with salt, garlic and mild, smoked pimenton de la Vera, creating a perfect balance between the smokiness of the spice and the rich flavours of the acorn-fed pork.
Spanish pork, salt, paprika, garlic, oregano.
STORAGE & CARE: Keep refrigerated below 5°C. Once opened, consume within 5 days. Serve at room temperature.
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