Description

MONTARAZ is a company created 120 years ago, passing on its knowledge from parents to sons for three generations. In this generational change a series of continuous technological improvements have been implemented leading to nowadays premises which extend approximately through 19000 m2 comprising the abattoir, the quartering area and the natural drying site.

The Iberico Bellota Spanish Chorizo is made with a carefully selected mixture of pork meat from iberian pata negra bellota pigs. Seasoned with salt and red natural pepper and put it to dry slowly.

Delicious dry-cured Iberian sausage with strong flavour and reddish characteristic colour.

It comes in two pieces and vacuum packed so that you get its full intact aroma.

Origin : Salamanca, Spain

Breed: Iberian Acorn

Preparation: Iberico Bellota Spanish Chorizo is made with a carefully selected mixture of pork meats, from acorn-fed Iberian pigs. The mixture is seasoned with salt and red natural pepper to be stuffed into a natural pork gut following the traditional recipe. The natural, slowly drying process is done until the product is in its optimal curing point.

Taste: Intense taste provided by the traditional seasoning process.

Consumption: Because of its intense, good taste you may eat it with traditional bread and other iberian products.

Curiosities: The special feature that makes it different compared to other Iberian sausages is the characteristic reddish colour due to the seasoning with red natural pepper.

The product is packaged at approximately 1000 gr.