Iberian Acorn-Fed Cular Chorizo | BRILLANTE IBERIAN. Approximately 1.100 kg

Iberian Acorn-Fed Cular Chorizo is another culinary treasure from the Spanish gastronomic tradition. It is made from Iberian pork raised on acorns during the montanera season, giving it a unique flavor and quality.

The term "cular" refers to the type of casing used to stuff the chorizo. In this case, it uses cular casing, a natural casing of larger size and diameter, resulting in a thicker chorizo with a firmer texture.

Iberian Acorn-Fed Cular Chorizo is crafted from lean Iberian pork meat and acorn-fed pork fat, seasoned with salt, smoked paprika (pimentón), garlic, and other secret spices that each producer may add to give it a distinctive flavor.

After being stuffed into the cular casing, the chorizo undergoes a slow and controlled curing process, during which its characteristic flavor develops and it gradually dries. Depending on the producer and type of chorizo, this curing process can last several weeks or even months.

Iberian Acorn-Fed Cular Chorizo is typically enjoyed sliced thinly as an appetizer, in sandwiches, as an ingredient in various dishes, or simply as a complement to tapas and snacks. Its intense flavor and firm texture make it an essential part of Spanish cuisine, perfect for any occasion.

Characteristics:

Breed: Iberian pigs, sourced from Extremadura.

Label: Red cord. Cular Chorizo "Ibérico del Brillante" Bellota.

Casing: Natural.

Curing: 4-6 months.

Weights: 0.8 – 1.2 kg.

Packaging: Vacuum-packed piece. Printed cardboard box of 1 unit.

Ingredients:

Iberian Acorn-Fed Pork Lean, salt, nutmeg, smoked paprika, stabilizer E.340, antioxidant E-331, preservatives E-250, E-252, dextrin, dextrose, lactose, and gluten.

Nutritional Value (per 100g):

Energy: 441 kcal

Protein: 26.9 g

Carbohydrates: 1.6 g

Fat: 36.3 g