Sliced Iberian Bellota Chorizo (80g)

Animal: Iberico bellota (acorn) pig.
Weight: 80g.
Curing: Minimum of 4 months in natural drying sheds.
Origen: Extremadura.
Definition: What is known as Chorizo (cured acorn-fed Iberico pork sausage with paprika) is a mix of minced pork, prepared with sea salt, paprika, sugar and garlic, mixed and packed in pig intestines, and that has gone through a curing process of maturing and drying that results in the characteristic red color, smell and flavor.
Food: Acorns in period of fattening “montanera” and native grasses.
Ingredients: Pork, salt, paprika, sugar and garlic.

Gluten-free. Does not contain MOs or products derived from GMOs. Lactose-free

Tasting: The cut is characterized by a coarse slice and brilliant coloration of the infiltration of fat in the muscles of the free-range pigs. The hue is red-purple, with lots of taste and a balance between fat and paprika.
Presentation: We send you the packets of vacuum packed sliced Chorizo presented in thin slices so they dissolve in the mouth, where they produce an explosion of flavours and aromas, full of nuance.
The Chorizo comes presented in a stylish box that gives a touch of exclusivity, and that provides a wonderful view of the product. Perfect for special occasions with a special person.
Consumption: A plate of Iberico Bellota Chorizo is a too sensitive and exquisite delight to just consume it in any place, in any way.
We must bear in mind that the ideal temperature to enjoy, in its authentic taste and texture, a portion of Iberico Bellota Chorizo must be between 20 and 22 °. This is the ideal temperature for the Chorizo to sweat. If the temperature is higher, the Chorizo will not have the flavour that it should have… and, if it is lower, the oleic oils will not be liquid and therefore not will boost the flavour in the same way.
Our recommendation is that the Iberico Bellota Chorizo should reach room-temperature naturally and gradually. This way you can enjoy more of its flavors and aromas.
1.Leave the pack out of the refrigerator for several hours so it is at room temperature; we at Jamón Appétit recommend taking it outside the refrigerator the night before consumption. If the ambient temperature is very low, you can use a stream of lukewarm water, that doesn´t feel hot, applied to the back of the packet.
2. Open the packet and leave it open for 15 minutes. In this way, the Iberico Bellota Chorizo will breathe.
3. Use a pair of scissors to cut the plastic container where the sliced product is packaged, cutting all around the edge of the packet.
4. Place directly on the plate and serve between 20 and 22 °C
5. Leave a maximum of 5 minutes before serving. In the bag and the product will be a liquid fat, a clear signal that it is ready to eat.
Conservation: Keep refrigerated at less than 7°C
Expiry: The best-before date of vacuum-packed products is 8-10 months.