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Chorizo Iberico de Bellota produced in the Guijuelo area (Salamanca). This Bellota chorizo is made with the finest meet in order to obtain a top quality Chorizo, the drying process follows the traditional process.Fresh meat produced in the Guijuelo area is the perfect row material to produce this delightful Chorizo.
Iberian Bellota lean sausage (Spanish Chorizo de Bellota) in natural casings with salt, garlic, red pepper and oregano.
We recommend the chorizo ibérico de Bellota for a top quality meat platter. This chorizo is perfect for tapas or any kind of snacks, it is up to the most demanding palates.
Curing from 80 to 100 days.
|Feeding||Bellota: Fed with acorns. Top quality ham certified.|
|Price per kilo||23.92 €/kg|
|Ingredients||Iberian pork meat, salt, garlic, oregano, nutmeg, paprika, dextrin, dextrose, meat protein, emulsifiers (E-450i, E-450iii, E-452i, E-452iii), sugars, antioxidants (E-301, E-325, E-331iii), preservatives (E-250, E-252) and natural aroma|
|Nutritional values||Energy value 487.5KCal / 2018,5KJ, Fats 42,7gr, Saturated fatty acids 14,3gr, Carbohydrates 1gr, Sugars 1gr, Proteins 24,8gr, Salt 3,7gr|
|Allergens & co||Free gluten. Free lactose.|
Once you confirmed your order, this will be prepared and sent via courier. Delivery times and shipping costs depend on the destination and weight. During the process you will receive detailed information about the status of your order.
All our sausages are shipped vacuum-packed for better preservation so that they can keep all their juiciness, flavor and aroma until you receive it. It is shipped in a hard cardboard box and strapped tape to ensure transport.
Information on preservation and consumption of our products. Instructions on how to preserve and consume the whole and sliced chorizo.
Information and curiosities about Iberico Bellota chorizo. The types of chorizo there are, how they are made and the whole process until they are ready to be consumed.