Preservation method: Store in a cool, dry place. Once opened, keep refrigerated and out of the vacuum bag, preferably wrapped in wax paper or loose aluminum foil.
The extra Iberian Bellota Cular Chorizo by Nieto Martín is made from select cuts of Iberian pork fed with acorns. With a drying and aging process of approximately 4-6 months, this chorizo features an intense flavor and a unique texture. Ideal to enjoy at room temperature, it is suitable for celiacs and available in whole or sliced formats.
The extra Iberian Bellota Cular Chorizo from Nieto Martín is a high-quality product made from select cuts of Iberian pork. This delicious charcuterie is the result of careful preparation, which includes the addition of paprika from La Vera, garlic, olive oil, and other spices, following a recipe highly appreciated by consumers. The curing process in cellars lasts for 4 to 6 months, allowing intense flavors and characteristic aromas to develop, making this chorizo an exceptional delicacy. It has a recognizable shape and an intense red color speckled with lighter spots. Sourced from pigs with at least 50% Iberian breed, these animals are fed acorns in the meadows of Andalusia, Extremadura, and Salamanca, where they roam semi-freely. The chorizo is available in whole or sliced formats, allowing versatile consumption. To fully enjoy its flavor, it is recommended to open the vacuum packaging a couple of hours in advance and consume it at room temperature. Its storage is simple; it just needs to be kept in a cool, dry place and refrigerated once opened.
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