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Chorizo Iberico Bellota (Acorn Fed) for Slicing
MAT1411
- Iberico bellota chorizo - the best there is
- Made from hand chopped cuts of loin
- Economical half piece for slicing
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| What is it? |
A half stick of premium chorizo Iberico bellota from our supplier in Guijuelo, the home of Iberico meats. This is chorizo made from Iberian, acorn-fed pork. Our supplier selects the best cuts (which is unusual for a chorizo) of loin and hand chops the meat. So rather than very generic, processed chorizo, you are getting an almost hand-made chorizo with larger than usual chunks of top-quality, juicy meat.
Words can't really do justice to just how special this chorizo is. It really doesn't get any better.
Let's break down the characteristics of this chorizo:
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).
Abundio Matas have been producing Iberico meats in Guijuelo since 1922. They meticulously select the best pigs and let them run free in their extensive 'dehesa' where they enjoy a natural diet, foraging for acorns and grasses. The meats are then expertly cured in the cool, dry climate of the high Salamanca hills.
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| Directions for Use: |
Take out of the fridge and open approximately 1 hour before serving and allow to reach room temperature. |
| Ingredients: |
To come. |
| Alergy Warnings: |
To come. |
| Storage Instructions: |
Keep refrigerated. Wrap to avoid drying |
| Maximum Shelf Life: |
1 Year
Please note that this is the shelf-life the product is given the day it is made in the factory, so transport and storage times may considerably eat into this period. The actual shelf-life of the product you receive may be much shorter than this. We include this information as a guide so you can get an idea of the shelf-life in terms of years, months, weeks or days. If you need to know the exact best-before date of the current batch, get in touch and we'll be happy to tell you.
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| Produced in: |
Guijuelo, Salamanca |
| Shipping Weight: |
Kg |
| Contents: |
g |
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