Chorizo - Half


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Pierre Oteiza keeps his black Cochon Basque pigs in the Pyrenees some 6kms from the border with Spain.

Chorizo is very traditional in this French part of the Basque Country and Pierre seasons his with lots of garlic and smoked paprika to give the deep orange colour. He then ages it for 3 months.

PLEASE NOTE: This salame is sold by halves. If you would like a whole salame please add two units to your basket before checkout.