Chorizo Iberico de Bellota 600g Piece (3 regions)
Product Details
Carefully selected acorn-fed pork meat highly-seasoned with cayenne pepper, garlic and salt. It is one of the most traditional cold-cuts in Spain.
Curing time: 4-6 months
Flavour profile
Guijuelo: penetrating and intense on palate.
Extremadura: sharp and very delicious.
Pedroches: fully developed acorn-nut taste.