This is a half piece of artisan Iberico de Bellota Chorizo in natural skin from Salamanca. Made from acorn-fed pigs, smoked and dry-cured in the traditional way for 3 to 4 months. With a smooth silky taste it is perfect for slicing, and particularly good as part of an assortment of cured meats! See our other cured Chorizo products here.
Read more about the Producer here