Cular chorizo made in a traditional way dried through natural curing with the best lean Duroc pork.

• Exhibitor: EMBUTIDOS PABLO
• Brand name: EMBUTIDOS DE PABLO
• Sector: CHORIZO

Our cular chorizo is a sausage that is produced only during the winter, in the heart of the Soriana mountain range. With 4 or 5 months of natural curing, with the only help of the Cierzo Soria wind, in a completely HANDMADE way. This chorizo cular made with the best lean pork to ensure the best flavor and scent.

Artisan, family business, located in the heart of the northeast of the Sierra Soriana, in a small town at 1,300 meters of altitude. This gives us long, cold and dry winters, essential to cure the sausage in a natural and artisanal way. Among our products you can find cular and spicy chorizo, with a long natural curing and produced only in winter we increase its flavor power, we can also find a varied menu of salchichones such as cular, homemade and the last two varieties that We have incorporated boletus salchichón and truffled salchichón, in the latter to our traditional salchichón we incorporated the black truffle from Soria "Tuber Melanosporum" obtaining a surprising product both in its taste and its aroma. We also have a variety of thin chorizos, as well as exquisite lomo and head loin. Finally, being a sausage company from Soria, our catalog could not miss the delicious pre-cooked Torreznos, ready to consume in a few minutes and its variant with the aforementioned black truffle from Soria, we got some surprising artisanal truffled torreznos.