Salchichón Cular, dry-cured
Limited edition — rotating selection, may sell out fast.
House : Embutidos Hortanco — Tafalla, Navarre
The wide version of the salchichón: the same blend of peppers, still no paprika, but stuffed into the pig's cular casing and coarsely chopped. At least fifty days in the drying room at controlled temperature and humidity, and the slice shows it: drier, broader, more sandwich than nibble. Lean meat and belly, a pale cut.
Made by Embutidos Hortanco in Tafalla, Navarre. Eaten raw, in slices or in a sandwich. Contains milk, milk derivatives and soya.
- Pig's cular casing: the wide calibre, a broad slice.
- No paprika: a blend of peppers.
- At least fifty days in the drying room, coarsely chopped.
- Contains milk, milk derivatives and soya.
Embutidos Hortanco
Two calibres, a five-person workshop in Tafalla.
Hortanco began as a family butcher's shop in Tafalla. In the late nineteen-seventies the house built its own factory, and the first two sausages hung up to cure there were the chorizo cular and the chorizo sarta. Both are still made. Both are in this selection.
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