Real Olive Co & Toons Bridge Dairy - Sliced Chorizo Ibérico Bellota

Dry-cured sausage made from premium acorn-fed Iberian pork, seasoned with Pimenton
Origin: Castilla y Leon, Spain.

Chorizo is made using traditional Spanish artisan techniques
Seasoned with smoked Pimenton which gives it a vivid red colour and rich smoky flavour, and naturally cured
Sweet and spicy flavours with a luxuriously oily texture, thanks to the acorn-diet of the Ibérico pigs
This premium Chorizo is produced by Nieto Marin, a family run company founded in 1925, in Salamanca, Spain
Pre-sliced and vacuum packed

Ibérico Bellota pork products are produced through traditional Spanish pig breeding and dry-curing techniques. Ibérico pigs are a small breed of black pigs from the Iberian Peninsula of Spain and Portugal, known as "Pata Negra" in Spanish, which translates to "Black Hoof" in English. These pigs roam in fields and oak forests, feeding on grasses, herbs, and roots. They are able to store fat in their muscle tissue, which is the secret to the delicious flavour and texture of Iberian ham. During the winter, some Pata Negra are fattened on acorns, known in Spanish as "Bellota". Acorns are full of oleic acid (omega 9), which transfers into the Ibérico ham, giving it similar properties to Olive Oil, and making it beneficial for cholesterol. These acorn-fed pigs are selected to create Ibérico Bellota ham, which has a famously melt-in-the-mouth buttery texture.