Premium Spanish cured sausage produced in Guijuelo, Salamanca, from 100% Ibérico pigs raised free-range and fed exclusively on acorns during the montanera period. Part of BEHER’s prestigious Único range, it represents the highest quality grade of Iberian charcuterie. Produced using a family recipe passed down through generations, the chorizo is seasoned with smoked paprika and traditionally cured for approximately 5 months to develop a tender, juicy texture that melts gently in the mouth. It offers balanced notes of smoked paprika and the natural sweetness of acorn-fed pork, complemented by a rich, spicy aroma characteristic of premium Iberian chorizo. Thinly sliced and vacuum packed for convenience, it preserves its full flavour, texture, and aroma until opening.
Technical
Format: Thinly sliced cured Ibérico chorizo, vacuum packed, 100g x 20 per case
Storage: Keep refrigerated between 2°C and 7°C
Shelf life: Approximately 180 days when stored under recommended conditions
