Riojan recipe. Rich, balanced, oaky. Long matured. A unique chorizo. Easy slicing.
Embutidos Alejandro buy their pork from a small number of pig farmers, with whom they have worked for many years, producing excellent meat.
Their coarse cut, mildly spiced, cured Magno velita chorizo is one of their iconic products: cured for a minimum of 60 days it is a great chorizo, moist, with an excellent balance of lean and fat and a clean, lingering flavour.
Any surface mould on this product is entirely natural and should just be rubbed off with a damp cloth
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