5 Chorizos and 5 Iberian Acorn-fed Salchichons from Montetances

Iberian chorizo ​​and salchichón Cular 50% Iberian breed, handcrafted with pigs raised in the heart of the Dehesa Extremeña, and with a lot of passion. 5 whole pieces of Iberian acorn-fed chorizos 50% Iberian breed and 5 whole pieces of Iberian acorn-fed salchichón 50% Iberian breed Montetances.

Iberian Chorizo ​​and Salchichón Cular 50% Iberian breed, handcrafted, with pigs raised in the heart of the Dehesa Extremeña, and with a lot of passion.

• 5 Iberian acorn-fed chorizos, 50% Iberian breed, whole piece

• 5 whole pieces of 50% Iberian acorn-fed sausages

The two great classics of Iberian cured meats come together to offer you an unbeatable gastronomic experience. With a bright red hue, sprinkled with white and pink notes, the 5 pieces of Chorizo ​​Cular combine the nuances of Iberian meat with spices and a smoky flavour.

An aromatic combination that is transmitted to your palate in a clear, elegant and powerful way. This gourmet marvel comes accompanied by 5 other pieces of Cular Salchichón, seasoned with a mixture of natural spices to maximize its aromatic intensity: nutmeg, coriander, salt, pepper, cloves... On the palate, it is as tasty as it is balanced.

Iberian acorn-fed chorizos

50% Iberian breed chorizo, made from Iberian pigs fed only on acorns, grass and natural resources from the Dehesa Extremeña. The result of the best selection of noble lean meats, Mediterranean spices and first-rate ground paprika, make this product, with an intense and powerful flavour, the best definition of Extremaduran chacina. Following a production process based on respect for artisan methods and the strictest quality controls. We need between 4-5 months of maturation in the cellar to be able to taste it in all its intensity.

Iberian acorn-fed sausages

Cular Salchichón 50% Iberian breed, made from Iberian pigs fed only on acorns, grass and natural resources from the Dehesa Extremeña. Made with the best lean meat from our Iberian pigs and taking care of the details, its preparation and drying in the cellar for 4-5 months, its maroon colour impregnated with light touches of black pepper, give this supporting actor the status of a leading figure for many.