The chorizo is made with chopped pork meat and pork fat, seasoned with paprika and garlic, all stuffed into natural gut.
The red color so characteristic of chorizo is gived by a special paprika known as “pimenton”. This feature is what makes different Spanish chorizo from other sausages elsewhere.
The sausage is stuffed into pork guts, whether the small intestine and the large (for instance), in our time are used edible skin of non-animal origin.
The perfect combination of pork meat with a suitable proportion of bacon and traditional curing process, produces a natural product with high calorific value and high biological value protein and special organoleptic characteristics.