Chorizo de Cantimpalos PGI, cular
Mónica y Óscar Velasco in Cantimpalos · 500 g piece
£9.50
VAT included
In London you can find it in these shops.
Before you order it to your door, see if a shop is near you. They keep it for you and you pick it up when it suits you.
- Colmado Hackney
Chatsworth Road 61, London
Tue to Fri 12:00 to 20:00 · Sat to Sun 11:00 to 17:00
- Despensa Northcote
Northcote Road 74, London
Mon to Fri 10:00 to 19:00 · Sat 10:00 to 17:00
If there is no shop near you, we send it to your door.
Delivery to United Kingdom: £17.10, 4 to 6 days.
Delivery already includes customs and taxes. You pay nothing more when it arrives.
Who makes it
Curados del Eresma is a workshop in Cantimpalos that Mónica and Óscar Velasco's parents opened in 1981. She is forty-one and he is thirty-eight. Neither of them meant to stay.
Mónica was a teacher in Segovia and Óscar a mechanic in Valladolid. In 2018 their father fell ill with three months of orders on the books. They split the weeks between them. Seven years later they are still splitting them.
Óscar says the chorizo here is made by the cold of the high plateau and all they do is tie it. Mónica says the cold cannot tie a knot. Both of them cure every piece for at least forty days.
How it is made
01
Lean pork and jowl are minced with paprika, salt, garlic and oregano.
02
The mixture rests for a day and is stuffed into the cular, the thickest casing.
03
It hangs in natural drying rooms, above 900 metres, in the mountain air.
04
It cures for at least 40 days, more than 40% of that time in a natural drying room.
Other regions
Cantimpalos is in the Segovia countryside, north of the Sierra de Guadarrama, above 900 metres. The winters are long, dry and cold.
What we are allowed to say
Cured chorizo is high in protein. Protein contributes to the maintenance of muscle mass.
What they do so it lasts
- 01The pigs are raised on farms in Segovia.
- 02It cures with the cold from outside, with no drying chambers.
- 03It is wrapped in paper and travels in a cardboard box.
Where your money goes
- Mónica y Óscar Velasco
- £4.00
- 47%
- Transport
- £0.60
- 7%
- @seis
- £1.50
- 18%
- The shop or home delivery
- £2.40
- 28%
Out of £8.60, the price before VAT. The VAT, £0.90, goes to the state.
What the label says
- Format
- 500 g piece
- Ingredients
- Pork meat and fat, paprika, salt, garlic and oregano. Stuffed into natural casing.
- Allergens
- No allergens that need declaring.
- Storage
- Hanging, or in a cool, dry place. Once cut, wrap it in paper.
- Best before
- 6 months from making.
- Seal
- PGI Chorizo de Cantimpalos
- Made in
- Cantimpalos, Other regions
