Chorizo Cebo Campo 50% Iberian Cular
A chorizo cular, made in the finest Spanish tradition, from the meat of Iberian pigs
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Ready to delight you, this chorizo of Iberian pork will be an ingredient of choice for your tapas and Hispanic dishes!
The Iberian Chorizo Cular
Produced with the highest quality meat from Iberian pigs and cured in a natural way, these chorizos are perfect eaten raw, in tapas or in other recipes.
Chorizo is the most popular preparation of Spanish cold meats. In its cular version, the ingredients are exclusively Iberian pork meat and natural gut (cular in Spanish), which gives it its irregular shape.
The lean meat and pork bacon is minced and seasoned with a mixture of garlic, chilli pepper, salt, oregano and spices. It is then dried for 3 to 4 months and lightly smoked in the dry and particularly favourable climate of Extremadura in southern Spain.
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 frolic 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.
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