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Chorizo de Bellota Gran Reserva in Glass Jar

The Perfect Balance

The same flavour as always, packaged like never before. In order to avoid contact between the plastic packaging and the product and to ensure that it does not lose its organoleptic properties of aroma and flavour, we have chosen to vacuum-pack our Gran Reserva chorizo and salchichón de bellota in a recyclable and sustainable glass jar. In this way, the product reaches the consumer maintaining all its essence from our natural drying sheds. A format that breaks the mould and creates a new category within Iberian cured meats.

  • Whole piece 200-250 gr.
  • Minimum of 3 months of natural curing.
  • Elaborated with Presa, Pluma and Secreto (pork loin)
  • 100% Iberian pork with double acorn-fed acorn-fed pigs

17,00 

TAXES INCLUDED

Description

Chorizo de bellota Gran Reserva

The Chorizo Ibérico de Bellota is attractive and lively, inside and out. Achieving its perfect balance is a challenge that is overcome with the skill in the wise combination of spices and the best raw material.

Iberian pluma, secreto and presa are its fundamental base. Its seasoning, a marinade, is the result of our family’s ingenuity and know-how.

A precision that does not respond to mathematical measurements but to the skill that comes from experience. Its sensory attributes are twinned, so that none of them overshadows the rest.

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

The natural casing and the hand-tying of the sausage are already indicative of the craftsmanship that goes into a truly fascinating piece of sausage.

The Iberian chorizo de bellota is succulent and rounded but soft, fine and delicate. Proof that opposites are not always at odds and together they offer an amazing experience.

Nutritional Information (per 100g)

Chorizo ibérico de bellota -gran reserva- (acorn-fed Iberian sausage)

KJ/KCAL PROTEINS GREAS
1846/446 24.4 g 38 g *Saturadas (15.8 g)
CARBOHYDRATES SUGARS SAL
1.5 g < 0.5 g 4.8 g

INGREDIENTS: acorn-fed Iberian pork meat and fat, salt, paprika, garlic, oregano, dextrin, dextrose, sugar, acidity regulator (E-331iii), antioxidant (E-392) and preservatives (E-252 and E-250). Natural bovine roscal casing.

Gluten and lactose free product.

Store 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.

Lomo ibérico de bellota Arturo Sánchez cortado a cuchillo

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.

Available in these formats: whole piece and sliced.

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The purchase of products through the web is restricted for customers within the territory of SPAIN or FRANCE. If you want to make a purchase with international shipping, fill out the following form and we will contact you as soon as possible to place the order you want.

The purchase of products through the web is restricted for customers within the Spanish territory. If you want to make a purchase with international shipping, fill out the following form and we will contact you as soon as possible to place the order you want.