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Iberian acorn chorizo (half piece)

Iberian acorn chorizo (half piece)

  • Unique format
  • €13.75
  • Add
  • Iberian bait
  • Food: Feed + Cereals + Acorns + Herbs + Wild Plants

We present a piece of about 400 grams, vacuum-packed and ready to taste. The Iberian Acorn-fed -bellota- Chorizo is made from the lean parts of the highest quality pork, a selection of meat that is seasoned and stuffed and in this case, being an Iberian sausage, has been obtained from a pig of Iberian race fed on acorns during the Montanera. Chorizo is an icon in Spanish gastronomy, try it and enjoy its intense flavour with Enrique Tomás products.

Gluten-free and lactose-free
  • Iberian bait Breed Iberian bait
  • Food: Feed + Cereals + Acorns + Herbs + Wild Plants Feeding Food: Feed + Cereals + Acorns + Herbs + Wild Plants
  • Favourite

  • Delivery in 24-48 hours on the peninsula
  • Returns in 7 days from receipt of the product
  • Description
  • Nutritional information
  • Conservation
  • Cut by machine or knife
Spanish Chorizo

What is chorizo?

Within the range of the famous sausages of our gastronomy, chorizo undoubtedly occupies a very special place. To sum up, chorizo is made with the highest quality lean pork parts, seasonings and different spice, and just like lomo or jamón, chorizo needs time, although this case the dry curing period is much shorter.

The characteristic red colour of the chorizo is due to the paprika, an essential ingredient in the preparation of the coveted sausage. In fact, this characteristic is what makes the Spanish chorizo a standard and a unique product in the world's gastronomy, the taste and color make it different from other sausages and chorizos from other places.

In Enrique Tomás you will find a high-quality product with pieces and slices of Chorizo Ibérico Bellota, made with acorn-fed Iberian pork, which is used to make the exquisite Pata Negra hams. As well as Iberian Chorizo, a product obtained from pigs of the Iberian breed but whose diet has not included acorns.

Spanish sausages

The Spanish gastronomy is world famous and its sausages, together with the Jamón Ibérico, are one of the protagonists of this popularity. Each region and town has its own products and, above all, the traditional preparation and local flavours are valued: chorizos, fuet, salchichón, chistorra and other wonders that many of us could not do without.

When we speak of sausage we refer to a processing technique, therefore, what is known as cold meat is not sausage, nor can our beloved jamón be considered as such. To make a good sausage you need meat from different parts of the pig (lean areas and fat) and seasonings that can vary according to each cook and/or product to be prepared. Once all the ingredients have been combined, the mixture is stuffed into a natural or artificial casing, as the case may be, and allowed to cure for as long as it needs to acquire its colour, flavour and texture

The purity of the Iberian breed

The Iberian pig is a unique animal in the world, nobody can reproduce it and we can only find it in the Iberian Peninsula. This wonderful animal, in addition to some unique physical characteristics, has the extraordinary quality of infiltrating fat into the muscle, this capacity does not have any other living being and this is what makes both the ham and the Iberian shoulder have that characteristic flavor.

Detailed description of the piece:
Breed Iberian bait
Feeding Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Format Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use Once started, consume before 21 days
Recommendation to serve Cut only the product to be consumed
Ingredients The chorizo is one of the standard sausages of the Spanish gastronomic culture, made from the finest quality lean pork parts and seasoned with paprika and spices, which gives it its characteristic colour and flavour. After a short curing period we can enjoy a unique sausage, essential in our kitchen.
Instructions It is recommended to keep it in a dry and fresh place.Once the piece is started, it is recommended to consume it in less than 21 days so that it maintains all its flavor, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the product to be consumed at that time, put a film on it and store it in the refrigerator.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN

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Ingredients:

Iberian acorn ham with more than 36 months of curing and salt.
Nutritional information (per 100g):
Energy value (kcal/KJ): 272/1138,05
Fat (g): 20,17
of which saturated (g): 7,5
Carbohydrates (g): 0,45
of which sugars (g):<0,3
Protein (g): 35,12
Salt (g): 4,52

Detailed description of the piece:
Breed Iberian bait
Feeding Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Format Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use Once started, consume before 21 days
Recommendation to serve Cut only the product to be consumed
Ingredients The chorizo is one of the standard sausages of the Spanish gastronomic culture, made from the finest quality lean pork parts and seasoned with paprika and spices, which gives it its characteristic colour and flavour. After a short curing period we can enjoy a unique sausage, essential in our kitchen.
Instructions It is recommended to keep it in a dry and fresh place.Once the piece is started, it is recommended to consume it in less than 21 days so that it maintains all its flavor, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the product to be consumed at that time, put a film on it and store it in the refrigerator.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Detailed description of the piece:
Breed Iberian bait
Feeding Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Format Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use Once started, consume before 21 days
Recommendation to serve Cut only the product to be consumed
Ingredients The chorizo is one of the standard sausages of the Spanish gastronomic culture, made from the finest quality lean pork parts and seasoned with paprika and spices, which gives it its characteristic colour and flavour. After a short curing period we can enjoy a unique sausage, essential in our kitchen.
Instructions It is recommended to keep it in a dry and fresh place.Once the piece is started, it is recommended to consume it in less than 21 days so that it maintains all its flavor, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the product to be consumed at that time, put a film on it and store it in the refrigerator.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN
Detailed description of the piece:
Breed Iberian bait
Feeding Food: Feed + Cereals + Acorns + Herbs + Wild Plants
Format Whole piece
Storage instructions Store in a cool, dry place, preferably hanging or in a ham holder.
Recommendations for use Once started, consume before 21 days
Recommendation to serve Cut only the product to be consumed
Ingredients The chorizo is one of the standard sausages of the Spanish gastronomic culture, made from the finest quality lean pork parts and seasoned with paprika and spices, which gives it its characteristic colour and flavour. After a short curing period we can enjoy a unique sausage, essential in our kitchen.
Instructions It is recommended to keep it in a dry and fresh place.Once the piece is started, it is recommended to consume it in less than 21 days so that it maintains all its flavor, quality and properties. In summer it should be consumed in less than 16 days. Cut each time only the product to be consumed at that time, put a film on it and store it in the refrigerator.
Country of origin SPAIN
Country of origin of main ingredients SPAIN
Place where the main ingredient is elaborated SPAIN
Country of declaration SPAIN

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