A dry-cured sausage made from pork and pork fat. It is seasoned with the smoky paprika from western Spain, which gives it the famous red color and a complex meaty flavor. Best served on a grazing platter with some cheese and bread.
Serving Suggestion: Take it out from the refrigerator and thaw for 2-3 minutes. Remove from packaging and serve in a charcuterie platter. No need to cook or reheat.
