Dry Cured Ibérico de Cebo Pork "Chorizo Velita"

Dry Cured Ibérico de Cebo Pork "Chorizo Velita" by Marcos Salamanca

2 Reviews

Format: Velita
PRODUCT OF SPAIN - FINISHED IN USA

50% IBERIAN RACE
Marcos Salamanca only uses pork meats from te only spanish farms awarded for their treatment to animals.

The mixture of minced meats of lean pork 50% Iberian breed, seasoned with salt, paprika from "La Vera" and a pinch of garlic. A totally natural preparation and a slow healing process. An intense and exquisite flavor.

Store between 0ºC and 5ºC. Remove packaging 15 minutes before consumption.

Reference 1248

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$14.25

Product Details
Reviews (2)

Weight: Net Weight: 7oz
Ingredients:: Loin of pork, salt, paprika D.O. La Vera, milk powder, garlic powder, sugars, preservatives (E-250 and E-252) and antioxidants (E-331 and E-301).

2 Reviews

Very tasty!

I tried this Iberico Chorizo at my friend's house (she's from Spain and a regular at La Espanola) and I completely fell in love with it. I'm definitely buying!

By Marie on 06/11/2019

Chorizo Iberico

Aroma, textura y sabor realmente excepcional!

By Rafael on 06/11/2019

MARCOS SALAMANCA

Marcos Salamanca is located in the small town of Sotoserrano. Its special location, amid the Tagus and Douro Rivers, the local landscape which is mainly mountainous, and the region’s climate have all allowed this Ecosystem to be preserved up to the modern day.

IBERIAN BREED

Purity in the pork meat of the Iberian Breed. A unique breed that has kept its character and authenticity intact up to the modern day. During the grazing time known as the montanera, Marcos Salamanca’s Iberian breed pigs are fed with the resources found on the Pastures themselves. Acorns from oak trees, grasses and various aromatic plants infuse their meats with subtle aromatic nuances.

Until reaching full growth, our Iberian pigs perform constant exercise to search for food. This exercise contributes to developing one of the most notable aspects of our products: Their Texture.

Marcos Salamanca places special focus on environmental friendliness, ensuring that nothing we do damages the land around us, which in turn promotes animal welfare.

Our pigs are raised on a truly free-range system, free to graze our pastures (dehesas) where holm and cork oaks create the perfect ecosystem by producing the indispensable food for our herds: acorns. A source of vitamin E, a natural antioxidant that makes the slow and steady curing of all our hams possible.

Pastures (dehesas) selected on the basis of the density of their trees and a controlled usage cycle. Pastures which, because herds are limited and due to their natural features, ensure conservation in terms of sustainable growth.

During the grazing time known as the montanera, Marcos Salamanca’s Iberian breed pigs are fed with the resources found on the pasture (dehesa). Acorns from oak trees, grasses and various aromatic plants infuse their meats with subtle aromatic nuances.

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Dry Cured Ibérico de Cebo Pork "Chorizo Velita" by Marcos Salamanca

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