Description
The best lean meat cuts of the Ibérico pig are the ones chosen to prepare the César Nieto Acorn-Fed Cular Chorizo, which is first marinated in a traditional adobo, including Vera Paprika and the very best Spanish garlic. It is then stuffed into natural pork casings, after which it is hung to air cure at the cellars of the Sierra, thus resulting in a product that produces one of the most intense and traditional pleasures of Guijuelo on the palate.
