Rodriguez Hot Cantimpalo

Description

Cantimpalo is a famous cured Spanish salami originally produced in the village of Cantimpalos in Segovia, Spain. Rodriguez Brothers cantimpalo is made by artisan butchers utilising the techniques learned from a long line of small family producers. The recipe, refined over the centuries blends garlic, smoked pimenton and wine with the fine ground pork. Fermented a then cured for a minimum of six weeks Cantimpalo is fully cured and ready to be sliced and enjoyed. Characterised by its smoky flavour and dense texture, it is ideal in sandwiches or on a charcuterie board with a glass of rioja.