Iberico Bellota Chorizo
20.00€
Cured pork sausage with paprika from Iberico pigs raised free in the “Dehesa”
of Extremadura and produced by a totally natural process during the winter
months.
Ingredients: Iberico Bellota meat, salt, paprika de la vera, sugar, garlic,
dextrosa and authorised nitrificant salts. No gluten, no lactose.
Curing: 4 Months
Raising: Iberico pigs are raised free in the “Dehesa”, 12000m² for each Iberico
pig.
Shipment: 3-7 days
Conservation: Keep it in cool and dry place avoiding prolonged exposure to
sunlight or artificial light. Best-before 12 months
Tasting:
Texture: Fleshy and juicy.
Color: Red purple and brilliant coloration of the marbling of fat in the muscles
of the pigs raised in freedom.
Flavour: High intensity, grass from the dehesa and paprika de la Vera.
Taste: Balance between fat and paprika. Perfect harmony between salted and
sweet. Aromatic and full of nuances.
Weight: 0,400-0,600 Kg Aprox
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Tasting notes
Appearance: Garnet / Intense / Medium-high layer
Nose: High intensity / Complex / Harmonious / Fruity aromas / Spicy notes / Mineral notes.
Palate: Tasty / Balanced / Creamy tannins / Long finish / Persistent.
-
Iberian Acorn-Fed Chorizo
20.00€Ingredients:
Lean pork, sea salt, “La Vera” paprika, garlic. Gluten-free. GMO-free.
Rearing: Extensive in the pastureland, 12000 m² for each pig.
Storage: Best consumed within 12 months.
Tasting Notes:
Texture: Meaty and juicy.
Color: Deep purplish red.
Aroma: Intense, with notes of low mountain herbs and “La Vera” paprika.
Flavor: Full-bodied flavor with a balanced ratio of fat and paprika.
Perfect harmony between sweet and salty, aromatic and full of nuances. Not spicy at all.
-
Iberico Bellota Lomito
39.50€Cured pork loin from Iberico pigs raised free in the “Dehesa” of Extremadura
and produced by a totally natural process during the winter months. What
is known as acorn-fed Iberico pork loin is the meat that is found under the
ribs, next to the spine