The recipe is not complex: the best lean meats of the Iberian pig raised in freedom at Salamanca's pasture (Spain), paprika from Extremadura, garlic and oregano. Three months after having applied a know-how acquired during decades of painstaking work, the result is this Homemade style Iberian Sausage (Chorizo Iberico) under the seal that only Campo Charro knows how to implement to its best sausages. The old village. Stories told near the heat of the fireplace. Here is where Campo Charro wants us to be moved with this homemade Iberian Sausage (Chorizo Iberico). To stamp in only three months of curation process on the best selected meats of the Iberian pig the knowledge acquired for so many years and that have placed it as a reference of the best know-how of its sector.
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