Sausages “Chorizos Sarta”

Stuffed into pork gut, 30-32 mm diameter, with horseshoe form. Its natural maturation is at least 4 weeks.
Aprox Weight: 250 grs. Packages: boxes of 12 or 36 units.

Sausages “Chorizo Cular”

The “Cular Chorizo” has its name due to the gut used to produce. Their average diameter is 35-45 mm. It precises a long curation between two and three months, depending on yearly season and humidity of environment.
Aprox. Weight : 300-350 grs. Packages: boxes of aprox 7 kg (24 pieces)

Sausages “Sliced Chorizo”

Slices (deer, wild boar, Iberian pork) proceed from a gross chorizo (45-55 mm) cuted into narrow slices. Its curation perios is long, not less than 4 months.
Aprox Weight: 50 or 100 grs. Packages : Boxes of 30 or 72 units.

La Redonda, s/n - Telf: +34 978 708 148 - Fax: + 34 978 708 148 Guadalaviar 44115 (TERUEL - ESPAÑA)

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