The quality of the raw material when making our product is key. In the white chorizo, the pepper goes hand in hand with the cured meat without masking its organoleptic qualities.

The best quality pieces of iberian pork meat (presa, secreto pluma) and rest of lean meats separated into part are minced and stuffed in natural casing. There is a slight fermentation prior to ripening.

Attending to the feeding and handling and to the racial type, our white chorizos raw material come from :

Acorn fed Iberian pig , Free-Range Iberian pig and Iberian and White pigs

And we present them:

In a Full Piece, in Pieces, in Slices and in Slices on a Plate