Chorizo Cular, dry-cured
Limited edition — rotating selection, may sell out fast.
House : Embutidos Hortanco — Tafalla, Navarre
The same red, a different calibre. Cular is the pig's wide casing: it forces a far longer drying and gives a broad, coarsely chopped slice in which the lean meat and the belly are clearly visible. At least fifty days in the drying room, at controlled temperature and humidity. Eaten raw, sliced thin on the board or tucked into bread, which is where it makes the most sense.
It was one of the first two pieces this house ever cured, and it is still among those that hang the longest. Made by Embutidos Hortanco in Tafalla, Navarre. Contains milk, milk derivatives and soya.
- Pig's cular casing: the wide calibre, a broad slice.
- At least fifty days in the drying room.
- Lean meat and belly, coarsely chopped.
- Contains milk, milk derivatives and soya.
Why we chose it: according to the house, it is one of the first two pieces Embutidos Hortanco ever cured – a small business of five people in Tafalla, Navarre. Stuffed into a pork cular casing, with coarsely minced lean meat and belly, it spends at least fifty days in the drying room: a large piece to slice thinly and eat raw, on a board or in bread.
At a glance
- Who it's for
- For anyone who wants a large piece of cured chorizo to slice thin and eat raw, on a board or in a sandwich.
- On the palate
- pimentón, coarse-cut
- Allergens
- Milk, Soy
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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