MELT IN THE MOUTH IBERIAN CHORIZO Made from selected cuts of the iberian black pig Rich and smokey, another level in Spanish chorizo Pre-sliced for ease of use - All you have to do is open, eat & enjoy
Discover the amazing flavour of Spain’s finest cured sausage – Chorizo Ibérico de Bellota by Arturo Sánchez.
Made from acorn-fed, free-range pork blended with smoked paprika and garlic, this chorizo is aged for a minimum of 4 months in the mountain air of Guijuelo in Salamanca. Enjoy thin slices of this delectable sausage with a glass of fine Spanish wine. The rich and flavourful chorizo will literally melt in your mouth!
Chorizo Ibérico de Bellota comes from black Ibérico pigs that can only be found in Spain. We only use noble cuts such as Pluma, Secreto and Presa when making our artisan chorizo ibérico.
Ibérico charcuterie can only come from black pigs of the Iberian breed. This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. The fat is what produces the typical white streaks that make its hams so special and bring the legendary flavour. The presence of this fat, when used to create chorizo adds a special dimension to the flavour – something that must be tried! The acorn-fed richness runs through the sausage, creating that classic rich nutty flavour that you can only get from the Dehesas of Spain. The sausages are also hand filled to ensure that this wonderful tradition of producing Chorizo is kept alive.
Our Arturo Sanchez Chorizo Ibérico is soft, sweet, smooth with well-balanced flavours, making it perfect for tapas.
Ibérico chorizo should be ideally served at a temperature of around 20 degrees Celsius. The reason behind this, is because the chorizo contains oleic acid which is activated when the chorizo reaches a temperature of 15 degrees celsius or more. This acid breaks the meat cells making the meat shine and sweat, releasing the full aromas and flavours of the chorizo ibérico.
To serve Arturo Sanchez Chorizo Ibérico de Bellota, open the pack and allow the sliced sausage to breathe for 30 minutes, just like a bottle good wine. Serve on a warm plate so the ham reaches the ideal serving temperature, and the oleic acid gets activated.
Tip – you can run the pack under hot water for a few minutes, pat dry with a towel and lay the slices of chorixo spreading them evenly.
Our Chorizo Ibérico comes already sliced in a vacuum-packed tray. Keep refrigerated between 0 and 6 ºC. Keep in the refrigerator for up to 12 months unopened. Once opened, you can use the resealable plastic pouch to seal it and use within 1 week.