Dry cured chorizo packed with pimenton and garlic and a hint of oregano. Lightly cold-smoked over an oak fire to give a deliciously sweet smokey flavour. Ready to eat. 

Cantimpalos-style Chorizo

  • Free-Range Pork (145g of Pork to make 100g of  product), Salt, White Wine (sulphites), Sweet Pimenton, Herbs, Dextrose, Sugar, Sodium Nitrite, Sodium Nitrate. Filled into natural casings

    Allergen advice: see ingredients in bold


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The Baker's Pig - Welsh Charcuterie & Smokehouse.

Ty'r Cwm Farm, Carmarthenshire. SA18 1DB

© 2019 The Baker's Pig Welsh Charcuterie & Smokehouse

"some of the best charcuterie we've had from within the UK."

Simon Wright

Food writer, Broadcaster, Restaurateur