Meat Deli Chorizo Iberico Don Juan 1.25lb
To make this chorizo, the butchers at Don Juan hand-select the finest cuts of lean Iberico ham and grind the meat in a large grinder before blending it with salt and lightly smoky paprika, a traditional flavoring for Spanish chorizo. This mixture is stuffed into natural casings, then tied and left to cure for a minimum of 60 days.
To make this chorizo, the butchers at Don Juan hand-select the finest cuts of lean Iberico ham and grind the meat in a large grinder before blending it with salt and lightly smoky paprika, a traditional flavoring for Spanish chorizo. This mixture is stuffed into natural casings, then tied and left to cure for a minimum of 60 days.
To make this chorizo, the butchers at Don Juan hand-select the finest cuts of lean Iberico ham and grind the meat in a large grinder before blending it with salt and lightly smoky paprika, a traditional flavoring for Spanish chorizo. This mixture is stuffed into natural casings, then tied and left to cure for a minimum of 60 days.
