Senorio Acorn Fed Iberico Cured Chorizo Slices 100g

This Ibérico chorizo is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa.

Cured in Badajoz for 4 months.

Predominantly lean red meat but with a perfect balance of fat. Full and intense flavour with hints of paprika and garlic, with a succulent and juicy texture.

Señorío de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders. Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final product.

Shelf Life, Storage, Serving? Best before October 10/2026. Keep refrigerated below 7°C. Once opened, consume within 5 days. To enjoy at its very best, take it out of the fridge and open the pack 30 minutes before serving.

What is Spanish chorizo?
Spanish chorizo is a pork sausage seasoned with Spanish smoked paprika, known as pimentón. It’s typically made with coarsely chopped pork and garlic, and depending on the variety, may also include chilli for heat. The paprika gives chorizo its distinctive smoky flavour and deep red colour.

What is the difference between cooking chorizo and cured chorizo?
Cooking chorizo is a fresh, soft sausage that must be cooked before eating. It is moist and similar in texture to a classic British sausage, releasing delicious paprika-infused red oil as it cooks. Cured chorizo, on the other hand, has been air-dried and is ready to eat. It is firm in texture and enjoyed sliced, much like salami.

How do I serve cured chorizo?
Cured chorizo is best thinly sliced and served as part of a tapas spread, in sandwiches, as a pizza topping, or simply enjoyed on its own with good bread.