Bio Bardales

A spiced pork sausage originating from spain, they get their colouring from the paprika that is used to season them, along with garlic, sea salt, peppers and sometimes juniper berries.

Cooking chorizo is the perfect accompaniment to any spanish food, try alongside our "Capestone" chicken breasts and some Juicy Organic King prawns for a Paella that really impresses.

Suitable for home freezing.

Organic Pork, Organic Pimento, Organic Garlic, and Sea Salt.

Spain

Made from the meat of a herd of pigs that range freely on the dehesa of Andalusia, eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia. This chorizo is mildly seasoned with sweet paprika to give a touch of warmth.

ENEBRAL: El Enebral is a small family company devoted to the production of a range of organic cured meats in Segovia, to the north of Madrid. They buy their meat from a farmer who raises a herd of organic, free range pigs on the dehesa of Andalusia and use their butchery and curing skills to produce excellent charcuterie.

Pork, garlic, paprika, oregano, sea salt.

Spain

Enjoy healthy eating: this product comes from pigs fed on grain, forrage and pulses which are all organically produced. This pigs are reared deep in the countryside. The meat is then cured following Spanish traditional recipes.

ENEBRAL: El Enebral is a small family company devoted to the production of a range of organic cured meats in Segovia, to the north of Madrid. They buy their meat from a farmer who raises a herd of organic, free range pigs on the dehesa of Andalusia and use their butchery and curing skills to produce excellent charcuterie.

Pork (100%), Pimenton, Garlic, Oregano, Sea Salt.

Made with 136g of organic pork per 100g of finsihed product.

Spain

Made from the meat of a herd of pigs that range freely on the dehesa of Andalucia eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia. This cured salchichón (equivalent to an Italian salami) is simply seasoned with salt and black pepper, allowing the clean flavour of the organic meat to come clearly through.

ENEBRAL: El Enebral is a small family company devoted to the production of a range of organic cured meats in Segovia, to the north of Madrid. They buy their meat from a farmer who raises a herd of organic, free range pigs on the dehesa of Andalusia and use their butchery and curing skills to produce excellent charcuterie.

Pork, ground black pepper, peppercorns, salt.

Spain

Made from the meat of a herd of pigs that range freely on the dehesa of Andalusia, eating grasses and nuts, supplemented, where necessary with organic cereals before being cured by a specialist family company in Segovia. Sobrasada is a cured, but spreadable chorizo, with a melting texture and pleasant smokiness, it pairs particularly well with something sweet, making it delicious when drizzled with honey.

ENEBRAL: El Enebral is a small family company devoted to the production of a range of organic cured meats in Segovia, to the north of Madrid. They buy their meat from a farmer who raises a herd of organic, free range pigs on the dehesa of Andalusia and use their butchery and curing skills to produce excellent charcuterie.

Pork, paprika, garlic, spices, sea salt. Inedible casing.

Spain