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The Rosette Chorizo of quality and perfectly raised.

The organic Rosette Chorizo is made according to recipes based on the quality of the pork meat, a seasoning of salt, pepper, nutmeg, paprika, cayenne, garlic and rum. He then spends 6 to 8 weeks resting in the dryer, where microorganisms develop. It is during this stage that the sausage acquires its organoleptic qualities. The natural surface flora is mainly composed of penicillium fungi. It develops on the surface of the product during drying and is essential to assemble the aromatic rosette. King of picnics, aperitifs and small meals, the rosette is consumed on all occasions.