Sliced 100% Iberian acorn-fed chorizo stuffed in natural cular casing with selected lean 100% Iberian pork raised in the best pastures of the peninsula and fed on acorns and pastures in the Montanera season.
The selection of lean in the elaboration of a quality sausage is key. Not all pieces of the Iberian pig provide the same amount of fat or flavor. When you see the list of ingredients, you will notice that there are NO flavor enhancers or colorants in this Iberian acorn-fed chorizo. This is the best indicator of the quality of the lean used. If the lean bacon contains excess bacon / fat or bacon is directly added to the lean, it will be necessary to use dyes and flavor enhancers to disguise the bacon.
In the Fernández Sánchez family they have been elaborating in Guijuelo the sausages in the same artisanal way and with their traditional formula for three generations. As a curiosity, its elaboration begins with an oreado in oak wood and then a minimum of 70 days of curing that gives it a unique flavor.
Take advantage and enjoy the best 100% Iberian Bellota Chorizo
(El precio no incluye la posible decoración)
Aviso sobre la Ficha de Producto
Desde Ibericomio.es recomendamos a todos nuestros usuarios que siempre antes de consumir cualquier producto lean con detenimiento la información nutricional del mismo, el listado de ingredientes y las sugerencias de consumo y/o conservación. También recomendamos se atienda a toda información ya sea voluntaria y/o obligatoria que aparezca en el etiquetado del producto o bien sea facilitada por el productor del mismo. Advertimos que pueden existir errores de transcripción en nuestro portal relativos a la información del producto.
The DON IBÉRICO brand is the result of the good work over four generations with the innovations that the latest technologies bring to guarantee you the best quality of authentic Don Ibérico Ham.
In Don Ibérico the following are joined:
A family that has not changed one iota the way of understanding and elaborating the jamón ibérico.
The people who make up the Don Ibérico team put their soul into each piece during every moment that the ham or sausage passes through their facilities in Guijuelo.
Sausages with a touch of smoke, stacked on the ground at a maximum of two heights. Window opening and closing controlled daily. All to guarantee a homogeneous and unique flavor.
The application of the most modern technologies to ensure a unique control in the final product sector.
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