Spain península free shipping for order over  Spain península free shipping for order over
100 €
 
Acorn Iberian Chorizo Vela
Spain península free shipping for order over 100 €
SEARCH
Acorn Iberian Chorizo Vela
 
Acorn Iberian Chorizo Vela

Acorn Iberian Chorizo Vela

sin gluten

Acorn Iberian chorizo vela from lean meat of 50% Iberian breed pigs fed on acorns during the ‘montanera’.

 
 5,60€ 
5,60 € (VAT included)
Free shipping
Free shipping
Free shipping from 100
 

Unit of 340 to 360 g
5,60 €
c.€16.00/kg VAT included
Do you have any questions about this product? Ask us directly here

Share:
 
Acorn Iberian chorizo vela from lean meat of 50% Iberian breed pigs fed on acorns during the ‘montanera’.
 
Without intermediaries
Without intermediaries
Iberian products shipped direct from factory
Without intermediaries
Without intermediaries
Iberian products shipped direct from factory
Quality
Quality
Familiar business with over 50 years’ experience
Quality
Quality
Familiar business with over 50 years’ experience
Speed
Speed
Shipments in 24/72 hours and free
for orders over 100€
Speed
Speed
Shipments in 24/72 hours and free
for orders over 100€
Proximity
Proximity
Customer service
+34 923 43 20 17
Proximity
Proximity
Customer service
+34 923 43 20 17
 
 
Related products
 
 
 
Related products
 
 
 

Our acorn Iberian chorizo vela is elaborated from the same meat and following the same recipe as the chorizo cular, with lean meat from 50% Iberian breed pigs fed on acorns during the ‘montanera’.


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


Product presentation: vacuum-packed.

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


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

Keep 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, if you wish to consume it slowly, so that the piece does not cure excessively, store the remaining piece in the fridge wrapped in cling film and let the sliced piece 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 product to cure more, leave it covered with a cloth in a cool, dry place.

Our acorn Iberian chorizo vela is elaborated from the same meat and following the same recipe as the chorizo cular, with lean meat from 50% Iberian breed pigs fed on acorns during the ‘montanera’.


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


Product presentation: vacuum-packed.

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


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

Keep 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, if you wish to consume it slowly, so that the piece does not cure excessively, store the remaining piece in the fridge wrapped in cling film and let the sliced piece 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 product to cure more, leave it covered with a cloth in a cool, dry place.

If you already have an account with us, please log in.

Subscribe you to our newsletter
Would you like to receive our latest offers and promotions of Iberian hams and sausages? Subscribe to our newsletter