FIRST PRIZE FOR THE BEST CHORIZO IN THE WORLD!
The Iberian Acorn-fed Cular Chorizo is obtained from Iberian pigs raised in farms in Ledesma and the Arribes del Duero.
This Iberian Acorn-fed Cular Chorizo is the result of a careful breeding of Iberian pigs with a 100% natural diet, mainly wild herbs and acorns, which gives it its unmatched flavor and delicate texture.
The smell and taste of the chorizos and Iberian cured meats from Puente Robles are so characteristic and unique thanks to their curing with the pure air and the shade provided by the Arribes del Duero.
It is made from meat and fat from Iberian acorn-fed pigs, minced and mixed with salt and other natural spices, seasonings, and authorized additives, kneaded and stuffed into natural casing (cular), which has undergone a process of maturation-drying, ensuring good stability, as well as excellent smell and taste.
Savor the excellence of Iberian cuisine in every bite.
Meat product.
Consumption
To enjoy the best Iberian Acorn-fed Cular Chorizo in the world, we recommend consuming it at approximately 24°C.
If it is packaged, we recommend removing it from its packaging and letting it sit at room temperature for 30 minutes before serving. If it has been stored in cold conditions, this time may increase to 2 hours.
Best before: 16 months.
Storage
Whole pieces: store in a dry place, with little light and no direct sunlight, at a room temperature of 16°C -25°C.
Sliced Chorizo: store in the refrigerator between 4-10°C. When ready to consume, let it come to room temperature for 10 minutes.
Diet
Herbs, wild plants, and acorns.
Curing time
Total curing of 8 months in the shade of the Arribes del Duero.
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