︎︎︎I scroll and scroll with my thumb,︎︎︎
︎︎︎ Through pages of content till I'm numb.︎︎︎
The history of La Choricera dates back to the early 20th century, when a group of expert butchers decided to join forces and create a company that would produce high-quality cured meats
Although it has been remodeled and transformed on several occasions, the building has maintained its original structure and remains an architectural reference in the city of Segovia.
Chorizo de Segovia: Segovia chorizo is a traditional sausage made with pork, paprika, and garlic. It is characterized by its intense and spicy flavor, and its firm and juicy texture.
Salchichón de Segovia: Segovia salchichón is another typical sausage from the region, made with lean pork, pepper, and other spices. It has a delicate and aromatic flavor, and a soft and tender texture.
Lomo de cerdo: Lomo de cerdo is another standout product of La Choricera de Segovia, made with marinated pork meat cured in the open air for several months. It is characterized by its intense flavor and tender and juicy texture.
Morcilla de arroz: Morcilla de arroz is a typical sausage from the region, made with pork blood, rice, and spices. It is characterized by its intense and spicy flavor, and its soft and creamy texture.
Cecina de vaca: Cecina is another typical product of La Choricera de Segovia, made with cured and smoked beef meat. It has an intense and smoky flavor, and a firm and juicy texture.
The reconditioning of industrial sites for artistic and cultural spaces is a growing trend in Spain, and numerous projects have been carried out to rehabilitate and transform industrial buildings into cultural centers and spaces for artistic activities throughout the country.