Sliced Chorizo Ibérico Bellota


Sliced Chorizo Ibérico Bellota: Dry-cured sausage made from premium acorn-fed Iberian pork, seasoned with Pimenton

Origin: Castilla y Leon, Spain

Weight: 100g 

  • Chorizo is made using traditional Spanish artisan techniques
  • Seasoned with smoked Pimenton which gives it a vivid red colour and rich smoky flavour, and naturally cured
  • Sweet and spicy flavours with a luxuriously oily texture, thanks to the acorn-diet of the Ibérico pigs
  • This premium Chorizo is produced by Nieto Marin, a family run company founded in 1925, in Salamanca, Spain
  • Pre-sliced and vacuum packed, this Chorizo is conveniently packaged
  • Serve at room temperature. Open the vacuum pack at least 10 minutes before you serve
  • Serve as it is, on a charcuterie board or with tapas

More on Ibérico Bellota products:

Ibérico Bellota pork products are produced through traditional Spanish pig breeding and dry-curing techniques. Ibérico pigs are a small breed of black pigs from the Iberian Peninsula of Spain and Portugal, known as "Pata Negra" in Spanish, which translates to "Black Hoof" in English. These pigs roam in fields and oak forests, feeding on grasses, herbs, and roots. They are able to store fat in their muscle tissue, which is the secret to the delicious flavour and texture of Iberian ham. During the winter, some Pata Negra are fattened on acorns, known in Spanish as "Bellota". Acorns are full of oleic acid (omega 9), which transfers into the Ibérico ham, giving it similar properties to Olive Oil, and making it beneficial for cholesterol. These acorn-fed pigs are selected to create Ibérico Bellota ham, which has a famously melt-in-the-mouth buttery texture.

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