Dry-cured Sausage, obtained by curing selected fresh boneless Iberico Pork meat, from Iberico pork raised and slaughtered in Spain. Seasoned using sea salt and smoked Paprika, the Iberico Chorizo is air cured for approximately 45 days in the Andalucía region of Spain.After the curing process the beef collagen casing is removed, and the chorizos are packed under vacuum before exporting them to US.The chorizos are sliced and packed in a USDA Inspected facility. They are packaged in MAP trays