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This sliced chorizo is made from the meat of iberico pigs that spent 10-12 weeks fattening on acorns on the dehesa of Extremadura.
This sausage is simply seasoned with salt, garlic and mild, smoked pimenton de la Vera, creating a perfect balance between the smokiness of the spice and the rich flavours of the acorn-fed pork.
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From Saturday 23rd January our Delicatessen is open to the public every Saturday and Sunday 12pm - 4pm. Order online and pick up in store on your chosen collection date.
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