In the preparation of this delicious extra spicy dry chorizo sausage, lean pork and belly, salt, a select mixture of spices, lactose and paprika have been used. Dextrose, emulsifiers E-450i and E-452i, antioxidant E-316, preservatives E-252 and E-250 and dye E-120 have also been used.
After mixing the chopped lean meat and bacon with the spices and paprika, the dough obtained rests for about 24 hours before stuffing it and letting it cure at room temperature for 15 to 20 days.
Product holder of the seal of 'Crafts of the Valencian Region'. Since it is made in the small workshop of the butcher shop and by hand, which means that it preserves its essence.
Vacuum packed and weighing approximately 300g.
Store in a cool, dry place between 9 and 24º. Remove the vacuum pack once opened.