Iberico Acorn Chorizo

Buy Iberico Acorn Chorizo at a good price

Iberico Acorn Chorizo is an exceptional cold meat. Possibly the best extra chorizo that exists. An Iberico Chorizo cular with a lot of flavour. It is sweet with just a hint of paprika. Moreover, it is about 5 cm thick and is cured for at least 2-4 months.

This Acorn Chorizo is ideal with bread and a good glass of wine. Perfect for lunches and snacks. A Chorizo from Guijuelo that has a weight of 400 gr.
Gastronomic Spain has all kinds of Iberico Chorizo. We are sure to have one that fits what you are looking for.

The Iberico Acorn Chorizo is undoubtedly the best of all types of this cold meat: the Iberico Chorio extra and Chorizo Blanco (white chorizo). A type of Spanish sausage of the highest quality and at an exceptional price.

Enjoy the aperitif hours with this Iberico Acorn Chorizo accompanied by a good Roble wine. Gastronomic Spain, your online Spanish food shop with shipping to Europe.

Iberico Acorn Chorizo cular ingredients:

The ingredients used to make Iberico Acorn Chorizo cular are: Iberico acorn-fed pork, salt, paprika, garlic and natural pork casing.

It is lactose-free. It does not contain gluten, so it is suitable for coeliac

Cheap Iberico Acorn Chorizo characteristics:

Iberico Acorn Chorizo is of the 'cular' type, i.e. a chorizo that is stuffed into the intestine of the pig. It is robust, thick and is cured for an average of 6-8 months. Iberico Acorn Chorizo is of the 'cular' type, i.e. a chorizo that is stuffed into the intestine of the pig. It is robust, thick and is cured for an average of 6-8 months.It is made by the company Nieto Martín, a family business whose brand is under the Guijuelo Denomination of Origin of Iberian Ham.

We present you an Iberian chorizo cular of a weight of 400 gr. approximately, it comes with the natural casing and vacuum-packed. It is made with natural pork casing, obtained from the large intestine. It is a strong casing, capable of supporting the weight of the chorizo when fresh, about 2 kg, although once cured it will weigh about 1,4 kg for the whole piece. On the outside, the casing gives it a colour between light brown, grey and white speckled. The skin is easy to remove and, although it is natural, it should not be eaten, as it is somewhat indigestible.

The chorizo cular is a common format for Iberian cold meats. It has a firm, consistent texture, a heterogeneous red colour in which the bacon can be clearly distinguished from the lean pork. It has a very characteristic cherry-red colour, which is contributed by the sweet paprika used in its preparation.

The slice has a diameter of between 6 - 7 cm, this is possibly the thickest chorizo you can find on the market and for the same reason the one that needs the longest curing. Due to the consistency of the sausage, it is necessary to cut it into thin slices. In the mouth it has a pleasant savor, it does not sting, with a salty taste due to the curing process of it.

400 gr.

Iberico Acorn Chorizo

Vacuum-packed.