Try this half piece of artisan-made Iberico Chorizo, from Jabugo. The chorizo is made from Pata Negra pigs in the famous city of Jabugo in southern Spain.

Our Ibérico hams are from Consorcio de Jabugo. Jabugo is the cradle of the best Iberian ham. It is a small town high in the Sierra de Huelva in Andalucia, with strong north winds in winter and gentle summer temperatures. This altitude and microclimate enables natural dry-curing of the Ibérico meats at the pace of the seasons.

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 has a natural skin, which needs to be removed before slicing. Enjoy on its own or as part of an assortment of cured meats!