Made from acorn-fed, free-range pork blended with smoked paprika and garlic, this chorizo is aged for a minimum of 4 months in the mountain air of Guijuelo in Salamanca.
This is the best pizza topping ever! Enjoy thin slices of this delectable sausage on a pizza and watch the paprika oils melt with a glass of vino. The rich and flavourful chorizo will literally melt in your mouth!