The Extra Cular Chorizo is obtained from Iberian pigs raised in farms in Zamora and the Arribes del Duero.
This Extra Cular Chorizo is the result of careful breeding of pigs with a diet based on natural feed, which gives it its flavor and texture.
The smell and taste of the Iberian chorizos and sausages from Puente Robles are so characteristic and unique thanks to their curing with the pure air and shade provided by the Arribes del Duero.
Made from pork meat and fat, ground and seasoned with salt and other natural spices, seasonings, and approved additives, kneaded and stuffed into natural casing (cular), which has undergone a maturation-drying process, ensuring good stability, as well as excellent smell and taste.
Savor excellence with every bite.
Meat product.
Consumption
To enjoy the Extra Cular Chorizo, we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and letting it sit at room temperature for 30 minutes before serving. If it has been stored in the refrigerator, this time may increase to 2 hours.
Best before: 16 months.
Storage
Whole pieces: store in a dry place, with little light and no direct sunlight, at a room temperature of 16°C - 25°C.
Sliced or sliced Chorizo: store in the refrigerator between 4-10°C. When ready to consume, let it come to room temperature for 10 minutes.
Feeding
Natural feed.
Curing time
Total curing of 4 months in the shade of the Arribes del Duero.
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