Abrasador Cular Chorizo: whole or sliced Giuseppe RivdossiMix of minced meats from noble cuts exclusively from pigs raised in the Del campo a la parrilla herd, raised extensively, seasoned with spices and stuffed in casing, with a characteristic red color, aroma, and flavor. Made and cured in Guijuelo, the cradle of Iberico. Approximately 600g bar or 6 packs of 100g each. How to consume: Sliced rigorously and with the appropriate thickness, it will always be ready to serve at the table. At room temperature
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Processing phases: The first operation related to the production cycle is the purchase of raw material in bars or sheets of pewter ready to be melted
cut into 2 cm thick slices for stewing or roasting
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