IBERIAN "CHORIZO"
Cured sausage elaborated with chosen Iberian lean meat pork and aromatic, fat-veined meat, seasoned with selected spices (paprika for Red Iberian “Chorizo” and ground pepper for White Iberian “Chorizo”) and cured in natural drying sheds.
First class Iberian pork meat is used for “Chorizo Primera” that are seasoned and cured the same way. There are two types: “Madrid” in a horseshoe shape and “Vela” very good when fried.
Grades
and types available |
|
Red Extra Iberian “Chorizo” (thick
intestine, with paprika) ref. 10.31.08 |
White Extra Iberian “Chorizo” (thick
intestine, without paprika) ref. 10.31.09 |
Iberian “Chorizo Primera”, “Vela” ref. 10.41.10 |
Iberian “Chorizo Primera”, “Madrid”or “Jabuguito” type
(horseshoe) ref. 10.41.11 |
Characteristics
Elaborated with Iberian pork bits of Extra or Primera quality lean
meat and fat, mixed with seasoning and inserted into natural pork
intestines (thick) or Fibran.
Ingredients
Red Extra Iberian “Chorizo”: Iberian lean meat pork and
fat, salt, maturity regulators (sugar and dextrine), spices, conservative
E-250 and E-252, powdered milk and milk protein, antioxidant E-301
and colorant E-160.
White Extra Iberian “Chorizo”: Iberian lean meat pork and fat, salt, maturity regulators (sugar and dextrine), spices, conservative E-252, emulgent E-450, antioxidant E-301 and colorant E-120.
Iberian “Chorizo Primera”: Iberian lean meat pork and fat, salt, maturity regulators (sugar and dextrine), spices, conservative E-250 and E-252, emulgent E-450, antioxidant E-301 and colorant E-124.
Curing time
Ranging from 2 to 3 months.
Presentation
Extra Iberian “Chorizo” Red or White:
Piece ranging 750 g. to 1 kg. Optional vacuum packing. Packed in 7,
10 or 30 kg. cases.
Iberian “Chorizo Primera”: Pieces of: 150 g. (“Madrid” type)
or 500 g. (“Vela” type) Optional vacuum packing. Packed
in 7, 10 or 30 kg. cases.
Storage temperature
Non-vacuum packed products: always keep in a cool, dry and well protected
from light place with a temperature that does not exceed 18ºC.
Vacuum packed products: temperature ranging from 0º to 5ºC.
Best consumption dates
6 months after shipping
Consumption recommendations
It is recommended to cut it with a knife or slicing machine in 3 to
5 mm thick slices. Consume as appetizer or in sandwiches. The “Madrid” or “Jabuguito” and “Vela” types
should be cut in thicker slices (8-10 mm)to be consumed just as they
are, or they also can be cooked (stew, paella, pizza, etc.)
Red Extra Iberian “Chorizo”
Pieces ranging 750 g. to 1 kg
Optional vacuum packing
White
Extra Iberian “Chorizo”
Pieces ranging 750 g. to 1 kg
Optional vacuum packing
Iberian “Chorizo Primera” “Madrid” type
150 g. pieces
Optional vacuum packing
Iberian “Chorizo Primera” “Vela” type
500 g. pieces
Optional vacuum packing