Acorn Iberian chorizo vacuum-packed. Elaborated with the best lean meat from 50% Iberian breed pigs fed on acorns during the ‘montanera’.

~~12,65€~~

12,65 € (VAT included)

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Half piece of 500 to 600 g

12,65 €

Half piece of 600 to 700 g

14,95 €

Half piece of 700 to 800 g

17,25 €

Half piece of 800 to 900 g

19,55 €

Half piece of 900 g to 1 kg

21,85 €

c.€23.00/kg VAT included

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Acorn Iberian chorizo vacuum-packed. Elaborated with the best lean meat from 50% Iberian breed pigs fed on acorns during the ‘montanera’.

Description

Acorn Iberian chorizo made from the best lean meat of acorn-fed Iberian pigs.

Pigs fed on acorn during the ‘montanera’ period completing their diet with grass, natural pasture and fruits of the ground. Rised in freedom in the best holm oak pastures.

Chorizo seasoned in the traditional way with the best paprika, stuffed in natural intestines from the pig, and slowly cured for approximately 5 months in our natural drying rooms located in Salamanca.

Product of the highest quality, creamy and light in mouth.

Nutritional information

Approximate nutritional information per 100g
Energy value 2190 KJ/ 530 Kcal
Fat 49.0 g
of which saturated 20.3 g
Carbohydrate 1.6 g
of which sugars 0.6 g
Protein 20.6 g
Salt 3.3 g

*All the Iberian products manufactured by Jamones Benito Pérez are certified gluten-free products and are therefore suitable for coeliac.

Storage tips

Keep the packed chorizo in the fridge at a temperature between 0ºC and 8ºC.

Whenever you want to eat it, take it out of the fridge cut the quantity you would like to consume and throw away the plastic bag.

Afterwards, store the remaining piece in the fridge wrapped in cling film. Allow the sliced chorizo to warm up for 1 or 2 hours before consumption.

However, if you are about to consume it in a short time or you prefer the chorizo to cure more, leave it covered with a cloth in a cool, dry place.

Acorn Iberian Chorizo Special Selection

Acorn Iberian chorizo vacuum-packed. Elaborated with the best lean meat from 50% Iberian breed pigs fed on acorns during the ‘montanera’.

Customer reviews

Miguel Ángel García