bars sharp thin
magnifying glass thin
heart thin
Paprika-rich slicing
A whole (+/- 400 gr) bellota chorizo for slicing to order, with paprika colour, ibérico fat and a firm cured texture. The piece format gives strong visual value for counters, tapas, bocadillos, bar plates and Spanish boards where fresh slicing adds aroma and presentation.
Whole chorizo gives more than portion control. It brings colour, aroma and a clear Spanish identity to the counter before the first slice is served.
The paprika, seasoning and ibérico fat make it a product that shows quickly on a plate. It is useful when the service needs a cured sausage with more impact than a mild salchichón and more warmth than lomo.
The piece format works well for tapas bars, delicatessen counters and menus where fresh slicing adds value. It can be used for small plates, mixed ibérico boards, bocadillos or bar serves with bread, eggs, potatoes or roasted vegetables.
A few slices can bring colour and fat to a simple dish. It can also be served alone, slightly tempered, where the paprika and bellota character are enough.
Chorizo has a different job than lomo, salchichón, jamón or paleta. It is the piece that brings paprika, warmth and a stronger Spanish character to the selection.
That makes it useful in mixed charcuterie boards, but also as a direct menu ingredient when a dish needs colour and cured ibérico flavour without much preparation.
Allergens: MILK, SOY Traces: None
Origin: Spain Breed: 100% Ibérico Feeding: Bellota
Organoleptic profile: Firm and compact texture Regular cylindrical shape Variable length Well bound when cut No foreign elements No atypical colours or odours
Net weight: Variable weight per piece
Storage: Keep refrigerated between 0°C and 7°C
Before serving: Open 1 hour before consumption Artificial casing: remove before consumption
Shelf life: BB.: 18 months from packing date