Creole Chorizo

Meat product made of finely minced meat and lard, stuffed into natural casing, subjected to heat and with a maximum calibre of 45mm in diameter.

• TEXTURE: Firm and compact to the touch
• COLOURING AND ASPECT WHEN CUT: Homogenous, smooth and well bound cut, pinkish in colour.
• AROMA AND FLAVOUR: characteristic, provided primarily by the spices and condiments.
• FORM AND EXTERNAL ASPECT: Cylindrical, more or less regular form with a wrinkled aspect on the outside and good adhesion of the casing to the filling.