Chorizo

Format

Origin

  • Chorizo iberico vela

    8,64 € In stock

    Chorizo iberico vela

    Made with meat from the slaughter of Iberian acorn pig and vacuum packed to ensure quality and conservation

    8,64 €
  • Iberian sausage and chorizo mix (400g / 14,1 Oz)

    Chorizo is a Spanish sausage made of the best fatfree pork, selected exclusively for the preparation of this Chorizo. The secret of its quality relies on the fresh meat, flavored with paprika and spice, according to old traditional culinary methods. The Salchichón is also made of the best quality fatfree pork, flavored with ground pepper with a delicious...

    8,64 €
  • Iberian acorn chorizo (1/4 piece)

    Made with meat from the slaughter of Iberian acorn pig and vacuum packed to ensure quality and conservation.Ingredients: Lean from Iberian acorn pig, salt, spices, red bell pepper, dextrin, dextrose, lactose, milk powder and milk derived protein.Net weight approx.: 270g / 9,50oz.Conserve between 0 º C and 5 º C.

    6,14 €
  • Iberian acorn chorizo (half piece)

    Made with meat from the slaughter of Iberian acorn pig and vacuum packed to ensure quality and conservation.Ingredients: Lean from Iberian acorn pig, salt, spices, red bell pepper, dextrin, dextrose, lactose, milk powder and milk derived protein.Net weight approx.: 550g / 1,20 lbConserve between 0 º C and 5 º C.

    12,50 €
  • Bellota 100% ibérico chorizo Salamanca knife carved

    A vacuum-packed bag containing 80 grams (2,80 Oz) of knife-carved chorizo that comes from 100% Iberian pigs fed with acorns during the montanera season and cured in Salamanca. It is without a doubt the most friendly, softest, most delicious and less invasive to the palate. Everybody loves it

    4,36 €
  • Bellota 100% ibérico chorizo Huelva knife carved

    A vacuum-packed bag containing 80 grams (2,80 Oz) of knife-carved chorizo that comes from 100% Iberian pigs fed with acorns and cured in Huelva. It's round, tasty, intense, a bit smoked and unforgettable.

    4,36 €
  • Bellota 100% ibérico chorizo Cáceres/Badajoz knife carved

    A vacuum-packed bag containing 80 grams (2,80 Oz) of knife-carved chorizo that comes from 100% Iberian pigs fed with acorns during the montanera season and cured in Cáceres/Badajoz. It's intense and pleasant chorizo and very flavourful such elegance that it mealts in the mouth

    4,36 €
  • Bellota 100% ibérico chorizo Córdoba knife carved

    A vacuum-packed bag containing 80 grams (2,80 Oz) of knife-carved chorizo that comes from 100% Iberian pigs fed with acorns and cured in Córdoba. A different kind of chorizo: scintillating, tasty, intense and very pleasant. Net weight 80 gr

    4,36 €
  • Bellota 100% ibérico pack (Salamanca selection)

    320 grams (11,20 Oz) of cured meats that comes from 100% Iberian pigs fed with acorns during the montanera season and cured in Salamanca. Presented as an elegant pack that includes 4 vacuum-packed bags containing 80 grams (2,80 Oz) each each . The pack includes bellota 100% ibérico ham, lomo-loin, chorizo and salchichón-sausage from Salamanca It is...

    40,91 €
  • Bellota 100% ibérico pack (Huelva selection)

    320 grams (11,20 Oz) of cured meats that comes from 100% Iberian pigs fed with acorns during the montanera season and cured in Huelva. Presented as an elegant pack that includes 4 vacuum-packed bags containing 80 grams (2,80 Oz each) each . The pack includes bellota 100% ibérico ham, lomo-loin, chorizo and salchichón-sausage from Huelva. Without no doubt,...

    40,91 €
  • Bellota 100% ibérico pack (Cáceres/Badajoz selection)

    320 grams (11,20 Oz) of cured meats that comes from 100% Iberian pigs fed with acorns during the montanera season and cured in Cáceres/Badajoz. Presented as an elegant pack that includes 4 vacuum-packed packet containing 80 grams (2,80 Oz) eacheach . The pack includes bellota 100% ibérico ham, lomo-loin, chorizo and salchichón from Cáceres/Badajoz,...

    40,91 €
  • Bellota 100% ibérico pack (Córdoba selection)

    320 grams (11,20 Oz) of cured meats that come from 100% Iberian pigs fed with acorns during the montanera season and cured in Córdoba. Presented as an elegant pack that includes 4 vacuum-packed bags containing 80 grams (2,80 Oz) each each. The pack includes bellota 100% ibérico ham, Lomo-loin, chorizo and salchichón-sausage from Córdoba, where they have...

    40,91 €
  • Iberian chorizo sliced

    Made with meat from the slaughter of Iberian pig and vacuum packed to ensure quality and conservation. Hand-cut into thin slices and presented in easy-open bag.Ingredients: Lean from Iberian pig, salt, spices, red bell pepper, dextrin, dextrose, lactose, milk powder and milk derived protein.Net weight: 100g / 3,50 OzConserve between 0 º C and 5 º C.

    1,80 €
  • Ibérico sliced selection

    Taste and enjoy our ibérico sliced selection: 2 bellota ibérico ham envelopes of 80g/2,80 Oz   2 ibérico loin envelopes of 80g/2,80 Oz   2 ibérico salchichón envelopes of 80g/2,80 Oz   2 ibérico chorizo envelopes of 80g/2,80 Oz 2 packages of Sevillanos sticks of 200 g/7 Oz 2 packages of Antequera muffin bread

    40,91 €

The pig is so good that we can use up every part of it, that is the idea behind an old Spanish saying that says "the pig is so good that I like it even when it walks". Obviously if we can use all of it, we have a great performance for nutritional purposes.

The chorizo is a good example of it.  After the pig slaughter, all the different parts are separated according to their quality and final destination. In the case of the chorizo, some fat meats are chopped and mixed with spice (essentially paprika to give it the typical red colour) and stuffed into the same hog casings, once the mix is ready.

Then the curing time is quite short until the sausage flavour is homogeneous enough to be fit for the consumption.  Depending on the final flavour that we want to achieve at the end of the curing time, we basically will follow two different curing methods: air curing or smoked.

In Spain, chorizo is produced where there is a tradition of pig rearing. The taste of chorizo will be according to the local curing method applied: some are intense and dry like the Cantimpalo Chorizo of Segovia, others like the Chorizo Cular of Avila are more intense and oily for stewing and/or frying.