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A few years ago, Embutidos Ezequiel decided to bet on a new product, revolutionising the way of understanding the sausage. This is the Chorizo al Ajo Negro, a product that achieves the perfect balance between health and flavour. This chorizo combines the experience of more than seven decades of artisan production with a commitment to research and development thanks to the inclusion of a new ingredient: Black Garlic.
And the fact is that craftsmanship and innovation do not have to be at odds. Thus, Chorizo al Ajo Negro is a gourmet sausage, developed in a natural and artisan way, under a balance between the best meats and the ingredients already used in all our elaborations.
But what exactly is Black Garlic?
Strongly recommended for its antioxidant, anti-inflammatory and fatigue-fighting properties, Black Garlic has arrived on the scene. It is a completely natural product, obtained by controlled fermentation of purple garlic, but whose properties, more than proven, generate high nutritional benefits. In addition, its high antioxidant and vitamin C content make this product also suitable for reducing high levels of fat in the blood.
And although the star ingredient of this new product is Black Garlic, we must not lose sight of the fact that the entire process has been carried out under the same Embutidos Ezequiel seal of quality, present throughout the entire production process: from the careful selection and quartering of the meats, to the natural drying process in the heart of the Leonese mountains, which gives it exclusive nuances of aroma, flavour and colour. But we must also add an artisan smoking process, with oak wood, which lengthens its shelf life and gives it its characteristic traditional flavour.
In short, quality and distinction for a new sausage, developed in a natural and artisan way, under the best standards of quality and food safety, but also from constant innovation and passion for this sector. For more information, this is the product's website: www.chorizoajonegro.com.
