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Bellota richness, clean slices
A cured Iberian chorizo made with pork from bellota-fed pigs, paprika, garlic, oregano and selected spices.
Its compact texture gives clean, generous slices with a balanced smoky-spiced character for tapas, charcuterie boards, wine service and delicatessen counters.
Iberian pork (143 g of meat per 100 g of finished product), salt, paprika, natural flavourings, dextrose, dextrin, vegetable protein, spices (pepper, garlic and oregano), vegetable extracts (acerola and beetroot) and starter cultures.
Wide natural pork casing.
This cured chorizo is made with Iberian pork from bellota-fed pigs and seasoned with paprika, garlic, oregano and selected spices.
The meat is minced, seasoned and filled into a wide natural pork casing before curing and drying.
A total of 143 g of meat is used to produce 100 g of the finished chorizo.
Its compact and homogeneous texture makes it easy to cut regular slices with an attractive balance of red-orange meat and white fat.
Serve it in thin or medium slices for tapas, Spanish charcuterie boards and tasting plates.
It combines well with Manchego and other mature cheeses, olives, roasted peppers, almonds, crusty bread, pickled vegetables and red wine.
Each vacuum-packed piece weighs 500 g and is suitable for delicatessen counters, restaurants, wine bars and specialist retailers.
The whole piece allows the slice thickness and portion size to be adapted to the type of service.