Chorizo Iberico de Bellota - 12 oz
$25.99 12 oz
Literally the best artisanal Spanish Chirozo in the world - From the idyllic countryside outside Córdoba comes this classic chorizo sausage. Delectable Ibérico de Bellota pork is mixed with spices and garlic and cured for over 60 days. The result is a firm, sliceable chorizo bursting with flavor. Slice thinly and serve at room temperature to enjoy this exquisite sausage. The antioxidant rich fat will literally start to melt on your plate!
Ibérico de Bellota pork comes from black Ibérico pigs that can only be found in Spain. These lucky animals enjoy an amazing life, wandering the ancient 'dehesa' rangelands of southwestern Spain in small family groups. In the fall, they feast on sweet 'bellotas' - literally acorns. This life of exercise and incredible diet make this the finest pork in the world.
The cure-masters in Córdoba blend this acorn-flavored pork with smoky Pimentón de La Vera paprika and other spices, then form long thick sausages. These are hung to dry for over two months, transforming into delectable chorizos.
You can create a classic bocadillo sandwich layering thin slices of Ibérico de Bellota chorizo on a half a loaf of rustic bread. Drizzle a stream of extra virgin olive oil on the interior of the other half and combine to make a simple delectable sandwich. We prefer to savor every delicious bite of chorizo by itself, paired with a glass of excellent Spanish wine.
Be sure to slice your Ibérico de Bellota chorizo as thinly as possible. Store in a cool dry place and use within a week of opening.. (not organic)
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About the Farmer
El Valle de Los Pedroches in Córdoba has 400,000 hectares of Holm oak forest. These oak trees produce acorns considered to be the sweetest in Spain. It is here they allow their 100% purebred Ibérico pigs to roam freely. During autumn and winter, the pigs feed on acorns, which contributes to the meat’s juicy flavor and marbled appearance. The meat is dried and cured to develop its unparalleled flavor.
Covap (Cooperativa Andaluza Ganadera del Valle de Los Pedroches) started in 1959 when a group of men and women decide to seek raw materials to feed their animals. This project would change the lives of the inhabitants of Valle de Los Pedroches, Valle de La Serena and Valle de Alcudia.