Bellota Sausage 75% Iberian Cular
Made from the noblest parts of Iberian pigs fed on oak acorns in the Sierra, this Spanish sausage reveals all the know-how of the "maestro bodeguero" of Extremadura!
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Iberian sausage is known for its hams, lomo and chorizo, but we should not underestimate the flavours of this sausage, prepared from lean Bellota Iberian pork (one of the highest quality Iberian sausages)!
To prepare it, the lean (more than 80%) and bacon from the pig are minced and seasoned. It is then matured in the dry and particularly favourable climate of Extremadura, in the south of Spain. Pleasure guaranteed!
Iberian cured meats
Iberian cured meats are renowned for their superior quality, made possible by the breed of Iberian pig and its well-developed intramuscular fat, which gives it its juicy side, as well as the natural feed from the pastures of the Spanish Dehesas, large expanses where the pigs roam freely and feast on the abundance of oak acorns.
This quality is regulated in Spain by a Royal Decree of 2014 on hams, aimed at preserving the Iberian breed and informing the consumer, in which the cured meats "De Cebo De Campo", "De Bellota Ibérico" and "De Bellota 100% Ibérico" are included. This decree lays down rules on the presence of the Iberian breed in the herd and on the natural part of the pigs' diet.
Don Bardem, Spanish gastronomic jewels for demanding gourmets
Based in Extremadura, the cradle of the Iberian pig, Don Bardem cured meats are made from Iberian breed pigs, reared by the best breeders and producers in Spain, and highly appreciated by connoisseurs. From breeding to curing, Don Bardem is committed to strict quality control and guaranteed traceability of each of their products.
It is more particularly in Montánchez, a village at 990m above sea level in the Sierra, that Don Bardem hams and other Iberian cured meats are matured. The cold and dry climate in winter (a succession of low temperatures and falling humidity) and then harsh in summer (hot and airy) is the key to this village's reputation for curing hams and other Iberian meats for five centuries. The cold allows, with a soft salting, a perfect stabilization of the hams. The summer heat then causes the hams to sweat, which leads to an impregnation of fat in the muscle fibres. All of this under the watchful eye of the "maestro bodeguero", who check each piece daily by eye, smell and touch.
Ham, shoulder, lomo or chorizo, always with a splendid maturation period of 12 to 36 months. Whole, in pieces or sliced, this is the best of Spanish cold meats that Don Bardem offers you to taste, in the way that suits you best! Gourmets and gourmets, you won't be able to resist hams with a sweet taste and intense and persistent aromas!
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