Joselito Chorizo x Etxebarri

Over 3 months in natural drying rooms, with traditionally controlled temperature and humidity.

Store in a cool, dry place, between 4°C and 10°C. Once opened, keep refrigerated and consume within a maximum of 7 days.

Remove packaging at least 24 hours before consumption. Serve at room temperature (20°C - 25°C).

Can be consumed directly, sliced thin, or integrated into haute cuisine dishes. Ideal for gourmet charcuterie boards or as an appetizer.

Compact texture and fine grind.

Intense aroma, with smoky nuances and a balanced flavor where the natural sweetness of red pepper merges with the nobility of pork lean meat. Long finish, with a delicate presence of garlic that rounds out the ensemble.

Chorizo Joselito x Etxebarri is a limited edition created alongside chef Bittor Arginzoniz, the soul of Etxebarri restaurant, and represents a unique fusion between Iberian pork tradition and the sensitivity of fire. This artisanal chorizo is made exclusively with Joselito pork lean meat, farmhouse red pepper, sea salt and garlic. It is hand-stuffed in natural casing and cured for over three months in natural drying rooms, without preservatives or additives.