Enjoy a half piece of artisan Iberico de Bellota Chorizo in a natural skin from Salamanca in central Spain. The chorizo is made from Pata Negra pigs, fed on acorns while roaming the oak forests of Extremadura. The chorizo is dry-cured in the traditional way for 3 to 4 months. This slow process of curing gives it a smooth silky flavour. It is perfect for slicing, and particularly good as part of an assortment of cured meats!
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