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Iberico Bellota Chorizo – 100g

$74

The Bellota Iberian spanish Chorizo is made with a carefully selected mixture of pork meat from iberian pata negra bellota pigs. Seasoned with salt and red natural pepper and put it to dry slowly. Delicious dry-cured iberian sausage with strong flavour and reddish characteristic colour. It comes in two

Portion of 100g

Origin : Spain
Animal : pork

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Description

Chorizo: A cured sausage made from chopped pork loin and pork fat and flavoured with various spaces, most importantly pimenton.

Cular: This is the large-diameter format chorizo, perfect for hand or machine slicing. The casing is natural tripe of course.

Iberico: Iberico meats are fundamentally different from a ‘Serrano’ (or white) because the pig used is a different race – the black-footed, Iberian pig. The properties of the meat produced by this pig are what gives Iberico meat it’s highly sought-after characteristics: a richer, darker colour; a stronger, more complex flavour; more prevalent, better flavoured fat.

Bellota: Spanish for ‘Acorn’, but designating that the pig is entirely acorn fed. For a chorizo to be ‘Iberico’, it must be a black-footed pig, but acorn feeding is not compulsory. The cheaper Iberico chorizos are non-acorn fed , or ‘Cebo’. However, acorn feeding adds another, exquisite level to the flavour of the meat and makes it the most sought-after and delicious (and expensive).

 

Ingrédients: iberico pork, salt, paprika, spices, sugar,  antioxydant (E450), preservative (E252)

Allergens: milk, soy

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