Chorizo de Bellota 100% Ibérico - Presliced - 71g (2.5oz)
899
Chorizo de Bellota 100% Ibérico - Presliced - 71g (2.5oz)
899
- Description
- Details
This dry cured sausage has been flavored with paprika to give it a bit of a kick. Coarsely chopped Ibérico pork meat is mixed with pork fat to create a sausage superb for tapas or cooking.
| TYPE MEAT | 100% Ibérico dry-cured sausage |
| BREED | Purebred Ibérico pigs |
| ORIGIN | Andalucia, Spain |
| AGING | Minimum of 90 days |
| SHELF LIFE | 9 months |
| INGREDIENTS | Acorn fed Ibérico pork, salt, paprika, dextrin, milk powder, whey, sodium caseinate, garlic, dextrose, rosemary extract, potassium nitrate, sodium citrate, paprika extract. contains: lactose. Beef casing. |
| APPEARANCE | Semi-dry texture with deep red-orange color and some marbling. |
| FLAVOR | Meaty and unctuous, with a mild spiciness. |
| HISTORY | To create this standout chorizo, coarsely chopped Ibérico pork meat is mixed with pork fat and spices to give it a of a kick. Ibérico pigs roam on almost one million acres of Dehesa (oak forest) in the Valle de Los Pedroches in the province of Cordoba in Andalucia, Spain. Each pig has almost 2 acres to itself and feasts on acorns from Encina Oak trees, which are considered to be the sweetest in Spain. All Dehesa Cordobesa® products are de Bellota 100% Ibérico, which means the 100% purebred Ibérico pigs finish their lives eating acorns until they reach the correct weight for slaughter (min 3-4 months). The fat in the meat is high in oleic acid and Omega-3 fatty acids, both thought to help decrease bad cholesterol. |
| HANDLING | Store in a cool, dry place. Trim casing before sampling. |
| SERVINGS | Slice thinly and serve at room temperature. A classic addition to a tapas plate, with membrillo, manchego, and marcona almonds. Perfect for a cheese plate or for use in cooking. |