For over 100 years, Loza has been producing some of the finest Spanish cured meats on the market. Their products are only made using the best meat for processing pork; the shoulder and belly.
In 1920, the Loza family set up their company in La Rioja, a region famous for its cured meats. The company stood out due to its focus on quality, selecting the best possible meat cuts and spending time perfecting their traditional techniques.
Their Duroc pigs are the result of a careful process of breeding, rearing and natural food. The cured chorizo does not have any additives or preservatives and is only made of meat, garlic, salt and paprika.
The company offers the highest quality products that have great marbling and extremely tasty tender meat.