The production of sausages at Garimori Ibéricos is based on the careful selection of lean meat from the Iberian pig, ensuring a final product of quality and authentic flavour.
Meat selection and mincing
For our sausages, we carefully select the best lean meats. Once selected, the meat is minced differently: a coarser mincing is used for chorizo, while a finer mincing is used for salchichón. This distinction makes it possible to obtain textures and flavours suitable for each product.
Traditional seasoning
In the case of Iberian chorizo, the main seasonings are salt, paprika and natural spices such as garlic and oregano, which give the sausage its characteristic flavour. For the Iberian salchichón, salt and spices such as black pepper stand out, maintaining a simple and authentic proposal.
Stuffing and drying
These products are stuffed by two methods: using natural or artificial casings. Drying is carried out in natural drying sheds within our facilities, which allows the flavour profiles of the Iberian pig to develop and guarantees the quality of the final product.
Sausage of pork loin
Another outstanding product is the cured Iberian pork loin. This is a whole piece of loin, from the best pigs, which is marinated in salt, paprika and other natural spices. After a period of rest to allow the distribution of the marinade, it is placed in natural or artificial casings. Slow curing is the key to preserving the characteristic texture and flavour that distinguish our products.
