Wild Boar Chorizo and Pork Belly
Our Wild Boar Chorizo is carefully and artisanally prepared, tied by hand. The raw materials used are of the highest quality.
The production of El Colmado de Ezcaray artisan chorizos is extremely careful and artisanal, tied by hand. The raw materials used are of the highest quality. Afterward, natural drying provides the special touch for their delicious flavor.
No preservatives or colorings.
- Meat : 50% lean wild boar and 50% Duroc pork belly
- Curing : 60 days of curing in a natural drying room .
- Origin : Ezcaray, La Rioja (Spain)
- Preparation : Stuffed in natural casing and tied by hand.
- Storage : Keep cool. Once opened, wrap in cling film.
- Shipping format : Whole string vacuum packed.
- Recommendations: Open 2 hours before consumption.
Curiosities of Wild Boar Chorizo
Chorizo is made with minced meat and fat from pork or wild boar, seasoned with paprika and garlic, all stuffed into a natural casing. The paprika gives it its characteristic red color. This characteristic is what differentiates Spanish chorizo from other cured meats and chorizos from other places.
Chorizo is stuffed into a pig's casing, either from the small or large intestine (cular); nowadays, edible skins of non-animal origin are used.
Ingredients of Wild Boar Chorizo
Ingredients : 50% wild boar shoulder and 50% Duroc pork belly, extra-sweet paprika, salt, and natural garlic. Stuffed in natural casing.
Average nutritional value per 100g:
Energy value | 1346 Kj / 323 Kcal |
Fats | 23.1 g |
of which saturated fats | 9.6 g |
Carbohydrates | 1.9 g |
of which sugars | 1.9 g |
Proteins | 27 g |
Salt | 3.6 g |
Allergens : None
Other customers also bought:
The Ezcaray Grocery Store
The cured meats we offer are made from the finest selection of unique pieces . Time is on our side, as we watch our pieces lose weight and gain flavor and color in our village's natural drying rooms.
Our products are made with chopped and minced meat, kneaded together with some type of marinade (such as chorizo) or simply with other ingredients (such as pepper in the case of salchichón), all stuffed into a casing.
The sausages are made with the meat pieces (loin, shoulder, shoulder, etc.) and the same system (inserted in the casing).
The product then moves to the drying room for the curing process, until it is ready to be packaged.
For over 20 years, we've collaborated to create the finest cured meats in La Rioja. Following tradition and family recipes, we carefully and carefully control the product throughout every stage of its production.
SEUR Frío delivers temperature-controlled shipping (between 2°C and 8°C) for fresh produce, with real-time traceability thanks to IoT technology. We deliver before 1:30 PM in the Iberian Peninsula, the next day, and to the Balearic Islands. We have innovative infrastructure and extensive coverage, guaranteeing the highest quality and security for your shipments.
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El Colmado de Ezcaray
