Did you know?
- The soul is the pimenton of La Vera
The Iberian chorizo is seasoned with the Pimenton of La Vera PDO. Not only does it give color and taste: the pimenton also helps to keep the sausage.
- Pimenton smoked to oak smoke
The peppers of La Vera are slowly dried for 10-15 days in dryers with oak wood smoke and oak oak oak. Hence its unmistakable smoky taste.
- Base Iberian meat
It is made with Iberian pork, juicy because of its infiltrated fat. That gives a more unctuous and aromatic chorizo than the common one.
