Chorizo Cular de Bellota Iberico Extra (1,4 A 1,7 KG)

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  • Iberian pork offers multiple flavors and textures that provide a lot of versatility in the kitchen and, in addition, is a meat rich in healthy fats that help regulate cholesterol in the body
  • It provides a lot of protein and is not very high in fat, especially the part of the loin which is the least fat streaks has
  • It is a great source of potassium and provides a lot of vitamins such as thiamine, vitamin B6, niacin, rivoflavin and vitamin B12.
  • In addition, it is also very rich in minerals such as iron, zinc, phosphorus, magnesium, and potassium, as important as vitamins in maintaining the health of the body
  • Chorizo cular is a variety made exclusively with Iberian pork, seasoned with paprika de la vera, garlic and olive oil and stuffed into the thick intestine of this animal
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The Chorizo Cular de Bellota Ibérico Nieto Martín is made from selected cuts of acorn-fed Iberian pork. The meats are minced in their special calibre for this format and marinated with Pimentón de la Vera paprika, garlic, olive oil and other seasonings in a recipe of great success among consumers. Once marinated, they are stuffed into natural casings and then taken to our cellars. There, after a drying and maturing process of approximately 4 months, they develop their intense flavour and richness in characteristic aromas

Clearly recognizable by the shape of the "cular" casing, its appearance is consistent, fully bound, and its intense red colour contrasts with the light reddish-white dots that dot it.

Our Chorizo Cular de Bellota Ibérico Nieto Martín uses selected meats from Iberian acorn-fed pigs with at least 50% certified Iberian breed. During the "montanera" they enjoy a diet based mainly on acorns from the Quercus genus trees (holm oaks, oaks and cork oaks) which they obtain by grazing in semi-freedom in the pastures of Andalusia, Extremadura and Salamanca.

CURING

4-6 MONTHS

WEIGHT

1.4 TO 1.7 KG

ALLERGENS

Lactose, soya protein, milk protein.

PRODUCT SUITABLE FOR CELIACS

Consumption tips:

  • The product is vacuum packed so it is advisable to open it a couple of hours in advance to recover its organoleptic values.
  • Preferably consume at room temperature: 20-24ºC

Storage advice:

    • Keep in a cool, dry place.
    • Once opened remove from the vacuum bag.
    • Once opened keep refrigerated outside the original vacuum bag. If possible wrapped in a material that allows it to "breathe". Waxed paper, loose aluminium foil,...
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