FROM 1st DEC WE ARE REDUCING RANGE OF FRESH FOOD WE DELIVER AS COURIERS EXPECT DELAYS
{"id":4764327051350,"title":"Longaniza Iberica Bellota","handle":"longaniza-iberica-bellota","description":"\u003cp\u003e\u003cstrong\u003eLonganiza Salchichon from Ibérico pig pork\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProduced from the highest grade of Iberican pigs, with the the most concentrated acorn diet\u003c\/li\u003e\n\u003cli\u003eProduced by Nieto Marin, a family run company founded in 1925, located in Salamanca, Spain\u003c\/li\u003e\n\u003cli\u003eServe on a charcuterie board, with tapas or in a sandwich\u003c\/li\u003e\n\u003cli\u003eKeep in the fridge, serve at room temperature, and hand slice with a sharp knife\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMore about Ibérico Bellota pork:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIbérico 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.\u003c\/em\u003e\u003c\/p\u003e","published_at":"2020-06-15T15:35:48+01:00","created_at":"2020-06-15T16:03:48+01:00","vendor":"Olive Store","type":"meats","tags":[],"price":900,"price_min":900,"price_max":900,"available":false,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":32810352803926,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"","requires_shipping":true,"taxable":false,"featured_image":null,"available":false,"name":"Longaniza Iberica Bellota","public_title":null,"options":["Default Title"],"price":900,"weight":0,"compare_at_price":null,"inventory_quantity":0,"inventory_management":"shopify","inventory_policy":"deny","barcode":"","requires_selling_plan":false,"selling_plan_allocations":[]}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/1519\/8146\/products\/LonganizaSquare_3dce3b41-2d2e-4162-8bcc-3230f3b4c630.jpg?v=1592383580"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/1519\/8146\/products\/LonganizaSquare_3dce3b41-2d2e-4162-8bcc-3230f3b4c630.jpg?v=1592383580","options":["Title"],"media":[{"alt":null,"id":7420116762710,"position":1,"preview_image":{"aspect_ratio":1.0,"height":2736,"width":2736,"src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1519\/8146\/products\/LonganizaSquare_3dce3b41-2d2e-4162-8bcc-3230f3b4c630.jpg?v=1592383580"},"aspect_ratio":1.0,"height":2736,"media_type":"image","src":"https:\/\/cdn.shopify.com\/s\/files\/1\/1519\/8146\/products\/LonganizaSquare_3dce3b41-2d2e-4162-8bcc-3230f3b4c630.jpg?v=1592383580","width":2736}],"requires_selling_plan":false,"selling_plan_groups":[],"content":"\u003cp\u003e\u003cstrong\u003eLonganiza Salchichon from Ibérico pig pork\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProduced from the highest grade of Iberican pigs, with the the most concentrated acorn diet\u003c\/li\u003e\n\u003cli\u003eProduced by Nieto Marin, a family run company founded in 1925, located in Salamanca, Spain\u003c\/li\u003e\n\u003cli\u003eServe on a charcuterie board, with tapas or in a sandwich\u003c\/li\u003e\n\u003cli\u003eKeep in the fridge, serve at room temperature, and hand slice with a sharp knife\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMore about Ibérico Bellota pork:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cem\u003eIbérico 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.\u003c\/em\u003e\u003c\/p\u003e"}

Longaniza Iberica Bellota

Product Description

Longaniza Salchichon from Ibérico pig pork

  • Produced from the highest grade of Iberican pigs, with the the most concentrated acorn diet
  • Produced by Nieto Marin, a family run company founded in 1925, located in Salamanca, Spain
  • Serve on a charcuterie board, with tapas or in a sandwich
  • Keep in the fridge, serve at room temperature, and hand slice with a sharp knife

More about Ibérico Bellota pork:

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.

€9.00
Maximum quantity available reached.

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