The ibérico pigs’ whole diet includes foraged acorns (“”bellotas””) produces the very finest hams and charcuterie.
Brindisa ibérico bellota chorizos are made by artisan ham and charcuterie makers Castro y Gonzalez. They have been curing ibérico hams in Salamanca, western Spain since 1910.
The Ibérico pig – native to Spain and Portugal – is very a special breed and quite distinct from the standard European pigs.
Our ibérico chorizos are made from free-range Ibérico pigs. They feed on acorns and wild grasses in their natural habitat, the oak tree and grassland “”dehesas”” of south-west Spain.
Castro y Gonzalez makes our ibérico chorizos with fine Spanish smoked paprika – “”pimentón”” – and slowly cure them for a full 3 months.
Typical Values – Per 100g
Energy – 1996 kJ/482 kcal
Fat – 42g
of which saturates – 16g
Carbohydrate – <0.5g
of which sugars – <0.5g
Fibre – 0.7g
Protein – 25g
Salt – 3.4g