Chorizo Bellota Iberia 250/G
Why are they called Chorizo Bellota Iberico?
Bellota: Spanish for ‘Acorn’, but designating that the pig is entirely acorn-fed. For chorizo to be ‘Iberico’, it must be a black-footed pig, but acorn feeding is not compulsory. The cheaper Iberico chorizos are non-acorn fed, or ‘Cebo’.
The cut is characterized by a coarse slice and brilliant coloration of the infiltration of fat in the muscles of the free-range pigs. The hue is red-purple, with lots of taste and a balance between fat and paprika.