These are the two cured sausages par excellence in our province of León, both made from meat and beef fat mixed with Iberian pork fat, with an exclusive El Capricho recipe. Cold cured according to Leonese tradition. Products with an intense flavor and incomparable balance.
CURED: 4 months.
STATE: Cured.
FORMAT: Whole piece, vacuum packed.
APPROX. WEIGHT: 500gr.
STORAGE: Store in cool, dry place below 14ºc.
RECOMMENDATIONS: Remove the piece from the vacuum packing, remove the casing that covers the chorizo or salami, and cut into thin slices by hand. Ideal product for cold cut platters as starters together with our cecina. They also go very well with a home-made tomato sauce to accompany pasta.
