Traditional and very typical sausage. For its preparation, the meat of the pig fed with acorns is selected and mixed with spices such as paprika that gives it that characteristic reddish color.Cured in natural dryers for 4 months.
Considered one of the noble parts of the pig, it is the most valued of the Iberian sausages. As the base of its marinade is paprika and salt, they are cured in natural drying rooms for almost 3 months.
Whole Piquillo Peppers - Pimientos del Piquillo - Tin(425ml)
El Navarrico has worked with nature in Navarra for over 60 years while demanding only the best quality of products. Through the best agricultural processes and product development, El Navarrico has become a household name for premium Spanish vegetable conservas.