Maestri Chorizo Ibérico

Authentic Chorizo Ibérico is obtained by curing selected fresh boneless Ibérico Pork meat, from Ibérico pork raised and slaughtered in Spain. Seasoned using sea salt and smoked Paprika, the Chorizo Ibérico is air cured for approximately 45 days in the Andalucía region of Spain, then finally Chorizo Ibérico is imported and freshly sliced in US by Maestri. (from Maestri)