This is, without a doubt, Embutidos Hortanco’s star product. Proof of this are the acknowledgements obtained in 2010, 2016, and 2018 with the Third Prize and in 2012 and 2014 with the first prize in the Navarra Chistorra Contest. If you are looking for a balanced chistorra, one in which no single ingredient stands out more than another, and which makes you nod in approval while eating it, you’ve found it. We prepare it in natural casings, with high-quality pork meat and with designation of origin paprikas.

Choricillos in cider are a nectar of the gods, and our choricillo oreado is the perfect choice for this recipe. It is a semi-cured product that has been dried for 3 days, so it must cooked before eating. Roasted it is finger-licking good, and it can also be served with any kind of pulses. A safe bet.

Just like its brother chorizo cular, it is made with lean pork and pork belly and its mince is coarser. It is seasoned with a mixture of peppers and other spices and then stuffed in pork casings. After 30 days in the drying room, it is ready to eat. If you cut it diagonally, your hair will stand on end. This is an automatic reaction of the body.

The surname of this chorizo refers to its horseshoe shape, although if we were to tell you that it is because those who try it end up taking home a “sarta” (string) of them, we would not be far wrong. This chorizo is cured and has been dried for 21 days. It is eaten raw. Unlike other chorizos, this one has no colouring or preservatives, and it has slightly smoky hints, without being overpowering, allowing to appreciate the artisanal touch and the flavours of the paprika it is made with.