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Acorn-fed Chorizo Grand Reserve

Chorizo de Bellota Ibérico Gran Reserva de Arturo Sánchez

Acorn-fed Chorizo Grand Reserve

The Perfect Balance

Iberico Acorn-fed Chorizo from Arturo Sanchez is attractive and alive, on the outside and inside. Achieving its perfect balance is a challenge that is overcome with the skill in the wise combination of spices and the best raw material.

The Iberico pork meat “Pluma”, “Secreto” and “Presa” are its fundamental basis. Its dressing, a marinade fruit of the ingenuity and know-how of our family.

Iberico Acorn-fed Chorizo sausage 0,8-1 kg.
Minimum 6 months natural curing process
Acorn-fed iberico certified
100% Iberian pork with double acorn-fed acorn-fed pigs

39,00 €

TAXES INCLUDED

Description

Nutritional Information (per 100g)

Description

Iberico Acorn-fed Chorizo

Chorizo sausage 100% Iberico from Arturo Sanchez is attractive and alive, on the outside and inside. Achieving its perfect balance is a challenge that is overcome with the skill in the wise combination of spices and the best raw material.

The Iberico meats “Pluma”, “Secreto” and “Presa” are its fundamental basis. Its dressing, a marinade fruit of the ingenuity and know-how of our family.

An accuracy that does not respond to mathematical measures but to the ability that experience gives. Its sensory attributes are twinned, so that none eclipses the rest.

The smoked paprika is the distinctive note of the Iberian acorn-fed chorizo sausage from Arturo Sanchez but always subtle and not definitive. It offers a unique set of sensations: for its raw material, for its meticulous drying in a bell in the heat of oak wood and for its slow natural healing for more than six months.

The wrapping in natural gut and the tied by hand already denote the craftsmanship that encloses a really fascinating piece. The acorn-fed Iberico chorizo sausage is succulent and rotund but soft, delicate and delicate. The demonstration that opposites are not always at odds and together offer an amazing experience.

Nutritional Information (per 100g)

Acorn-fed iberico chorizo –Grand reserve-

KJ/KCAL	PROTEIN	FAT
1846/446	24.4 g	38 g *Saturated (15.8 g)

CARBOHYDRATES	SUGAR	SALT
1.5 g	< 0.5 g	4.85 g

INGREDIENTS: Meat and fat from acorn-fed Iberian pork, salt, paprika, garlic, oregano, dextrin, dextrose, sugar, acidity regulator (E-331iii), preservatives (E-252, E-250) and antioxidant (E-392). Beef natural casing.

Gluten and lactose free

Keep it between 0 and 6 ºC

Tasting Notes

ASPECT

The acorn-fed Iberian pork loin has a perfect and attractive coating due to the colour of the natural marinade. When cut, the slices are pinkish in colour, alternating with asymmetrical fat streaks. The typical combination of acorn-fed Iberian pork raised in the pasture.

SMELL

The intensity of the aroma increases from the nose to the palate and remains clear in the aftertaste. The aromatic notes of the marinade, the meat and the smoked holm oak wood are well integrated and can be appreciated from the cut.

TEXTURE

Firm and compact. Sensitive to pressure. Very pleasant to chew due to the alternation between lean and fine streaks of rendered fat.

TASTE

Clean, crisp, with hints of Iberian pork and natural marinade. It remains linear from the moment it enters the mouth and offers a long aftertaste. It is a tasty and firm loin due to the excellent solubility of the spices in the saliva.

Pairing

Manzanilla de Sanlucar de Barrameda, fino, amontillado, dry white with wood, vermouth Rojo de Reus and toasted beer are the best accompaniments for Iberian acorn-fed pork loin.

Other qualities

75% IBERIAN ACORN-FED PORK LOIN (75% R.I.) - FIBRAN -

The intense flavour of authentic acorn-fed pork loin. Made from the acorn-fed loin, marinated by hand with only natural spices, tied by hand and dried in a holm oak wood hood.

It differs from ‘roscal’ in the casing in which it is stuffed, known as ‘fibrán’. It is cured in natural drying sheds for more than six months.

For this reason, they achieve this complete muscular and skeletal development, always in the pasture, running free and feeding on the extraordinary acorns of holm oaks and cork oaks.

In this way, they put on or replenish up to 70 kg in the second “montanera” (fattening period). From these pigs come our acorn-fed Iberian hams (75% Iberian breed) which are cured for a minimum of 36 months, always in our natural drying sheds and cellars in Guijuelo.

Available in these formats: whole piece and sliced.

IBERIAN FREE-RANGE PORK LOIN (50% R.I.)

The juiciness and flavour that invite us to continue tasting.

Made from the loin of our Iberian free-range pigs, marinated by hand with only natural spices, tied by hand and dried in a holm oak wood hood.

It is cured in natural drying sheds for more than five months.