All the ingredients give a high quality to this product :

• Salt

The salt is as much important to the life as it is for the Chorizo de Cantimpalos.
It helps to get the best maturation, gives a pleasant taste and adds trace elements helping us to be healthy. It’s like a football referee, if he’s good you won’t notice him during the game, but if he’s bad in this case you will notice him straight away. All these details show an old tradition and it’s not accident that we choose some specific condiments.



• Oregano

The oregano is an ingredient which helps to make a very good chorizo, it is as much important as the garlic. It provides antiseptics and antioxidants, helping to preserve the chorizo without anything else. In the past in Spain, when the fridge hadn’t been used, the oregano was used wisely to preserve the chorizo but, it is part of the recipe firstly for its delightful flavour.


• Paprika

The only pepper in our recipe to make the Chorizo de Cantimpalos must be a “Paprika of La Vera”. «Paprika of La Vera«. If you don’t have this particulary type of pepper, you won’t get an authentic Chorizo de Cantimpalos.. Its caracteristics are flavour and a color unsurpassed.
The micro-climate where this kind of pepper is cultivated and the way it is dried by a stone grinder, add to our chorizo the perfect spice.



• Garlic

The garlic producers have their own way to grow them and they hide their knowledges from each other willing to have the best garlic.The garlic chosen and used is one of the best in Spain, it preserves naturally the chorizo with salt’s help.Any artificial preservative is ruled out for health reasons. Garlic adds flavours to get a perfect taste of the meat and why would we not say it………It gives an aphrodisiac side and a useful medical’s effect.



• Pork

The most important part of the Chorizo de Cantimpalos is the pork fresh-cut and it is not accident that we choose this specific meat , it must be from the first quality, should be checked through its accordance food processing and make sure the pork belongs to the independent community of Castile-Leon. The pork is naturally fat, he is from the white race and the male animals are castrated. We feed them for their three last months of life with 75% of barley and wheat.Then sacrificed when they are between seven and ten months old, with a weight from 115 KG to 160 Kilograms.