Chorizo Ibérico Bellota

Chorizo, who doesn't know it? Available in many varieties, but this is by far the tastiest. Made from acorn-fed Ibérico pigs, seasoned with pimentón (dried, ground red pepper powder ), garlic, and salt, then aged for months. This results in a dry sausage with a full, nutty flavor, thanks to the pigs' diet.

Dried sausage is literally as old as the hills in Spain, but with the arrival of pimentón in Spain in the 16th century (thanks Columbus), a new variety called chorizo emerged, coming from the term for sausage "chouriço" in Portuguese and Galician. Today, chorizo is an indispensable part of the cuisines of several countries, with variations in flavor, origin, and shelf life (dried vs. fresh).

The version we offer is the original and, in our humble opinion, the best. Delicious as a snack, but also delicious on a sandwich or with a fried egg. Vacuum-packed in 100-gram packets for easy storage.

Our suggestion:

Remove from the refrigerator and vacuum-sealed packaging at least 30 minutes before serving, so the slices are easy to separate. Already cut into bite-sized slices, the chorizo is perfect for a snack platter alongside some jamón and Manchego cheese, for example.

Chilled and vacuum-packed, chorizo keeps for a long time, but once opened, we recommend consuming it within a week. Will there be any leftovers after the party? Really? Wrap the remaining slices in plastic, store them in the refrigerator drawer, and find a time in the next few days to eat them. Enjoy!