Premium Spanish cured sausage produced in Guijuelo, Salamanca, Spain, from 100% Ibérico pigs raised free-range and fed exclusively on acorns during the montanera period. Made according to a traditional family recipe, it is prepared from selected cuts of acorn-fed Ibérico pork and seasoned with natural spices, including paprika, which gives the chorizo its characteristic colour and distinctive flavour. Traditionally cured in natural drying cellars, it develops a firm yet tender texture with fine marbling throughout. The slow curing process creates a rich and balanced flavour profile with notes of smoked paprika, spices, and the natural sweetness of acorn-fed pork, complemented by an elegant aroma characteristic of premium Bellota Ibérico charcuterie. The result is an authentic Spanish chorizo with exceptional depth, complexity, and the distinctive richness associated with 100% Ibérico Bellota pork.
Use
Ideal for charcuterie boards, tapas, gourmet sandwiches, antipasti platters, and sharing boards. Serve thinly sliced at room temperature to fully appreciate its flavour and texture. Pairs well with cured cheeses, olives, artisan bread, and Spanish wines.
Technical
Format: Whole cured Chorizo Cular de Bellota 100% Ibérico
Storage: Store in a cool, dry place
