Using the most traditional and artisan methods, PEDRO NIETO accomplishes the real pleasure of the acorn Iberian chorizo, with its characteristic capsicum pepper flavor, granting an outstanding and long lasting taste. Its appearance is a marbling and intense reddish color.
Curing: in natural drying chambers, stays from 5 to 6 months maturing and drying, with the caring and tradition of three generations.
Ingredients: loin of acorn fed Iberian pork, capsicum pepper, salt and garlic.
37770 Guijuelo (Salamanca). Tfno 0034 923 58 02 01 Fax 0034 923 1580 47