The product
Chorizo 100% Ibérico Bellota
Famous sausage from the Iberian tradition flavored with paprika
Code:
79270
Country of origin:
Spain
Weight:
1 kg
Minimum order:
1 piece
| Description | 100% Ibérico pork, raised in the wild during the last months of its life in a Dehesa, feeding exclusively on acorns and grass |
|---|---|
| Appearance | "It is a coarse-grained sausage, with a narrow and elongated shape; the slice is a deep red color, and the meat, coarsely chopped, allows a clear distinction between lean and fatty portions; the presence of paprika is evident |
| Taste | Sweet and spicy, the texture is soft and melt-in-your-mouth; prominent notes of aged meat, roasted pepper, and smoke |
| Curiosity | "The less noble cuts of Ibérico pork are coarsely ground and mixed with Pimentón de la Vera DOP (paprika), salt, wine, and a small amount of garlic; the mixture is then left to rest for 48 hours, after which it is stuffed into natural casings and cured; it contains no preservatives |
| Our selection | The Chorizo found on the market is almost never made with Ibérico pork, but with Duroc or mixed breeds, and it is almost always not free of preservatives. The quality and characteristics that make it truly incredible to have in our catalog |
| Suggestions | Cold cut for appetizers or charcuterie boards; traditionally, the casing is removed, and it is sliced into diagonal slices |
| Ingredients | Pata Negra meta, salt and paprika |
|---|---|
| Weight | 1 kg |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Conservare tra 0 e +5 °C |
| Country of origin of the primary ingredient | Spagna |
| Nutrition Declaration | Energy: 1596 kJ / 382 kcal Fat: 31,1 g of which saturates: 10,1 g Carbohydrate: 2,1 g of which sugars: <0,5 g Protein: 23,6 g Salt: 0,9 g Typical value per 100 g |
The producer
Paìs de Quercus - Badajoz (Estremadura, Spagna)
Why we chose them
País de Quercus - in Italian Country of the Oaks - is an association of Iberian pig breeders in Extremadura, southwestern region of the Ibérica
Peninsula. Already the name refers to the oak forest, the dehesa, a unique ecosystem made of huge and uncontaminated spaces - Paìs de
Quercus manages 1500 hectares - where the 100% Iberian breed pigs are raised in the wild and fed exclusively to grass and acorns in the final
fattening phase, the "montanera". The company, founded by Jose María and managed today by his son Manuel, controls the entire supply chain,
from breeding to meat processing: a short chain, as we like, that allows you to have full control over the quality of the raw material, starting from
breeding, the choice of breed (100% Ibérico) and the type of food. But we chose this producer also for another reason: he proposed us a selection
of the most classic salami of the Norse Iberian tradition - Chorizo, Lomo, Morcón - in a version without preservatives. A short, clean label that is not
so easy to find for this type of product. Short chain, breeding in the wild, 100% Iberian breed, respect for the meat in processing, no preservatives:
the palate finds all the quality of these choices.
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