Miratonda Iberian “Chorizo” of Acorn
It is made from lean pork Iberian acorn.
First the fat is removed and the meat is cooled, then is minced and seasoned with paprika, garlic, salt and oregano. Once done this, the meat is left in rest a time and is stuffed into natural gut. Then the “chorizo” is dried and riped in Miratonda´s warehouses. The process lasts a total from 5 to 6 months.
It is commercilized in vacuum in pieces from 1 to 1.5 kg.
Miratonda Iberian “Chorizo” fed on fodder
It is made from lean pork Iberian fed on fodder.
First the fat is removed and the meat is cooled, then is minced and seasoned with paprika, garlic, salt and oregano. Once done this, the meat is left in rest a time and is stuffed into natural gut. Then the “chorizo” is dried and riped in Miratonda´s warehouses. The process lasts a total from 3 to 4 months.
It is commercilized in vacuum in pieces from 1 to 1.5 kg.