Picadillo El Peñedo, made in Quintanar de La Sierra, a north region from Burgos highly prized for its lush nature and herds grazing outdoors.
The picadillo of chorizo, zorza, jijas, chichas, or also chichos is a typical product from Galicia, Asturias, Alava, Leon, Palencia, Valladolid and Burgos, although it can also be found in other regions.
It is actually the own mass of unheated chorizo, made from lean pork, bacon, salt, paprika, garlic and spices. It is necessary to cook it for consumption, very hot fry in its own grasita.
Vacuum packed in packs of 1/2 kg approx.
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