Iberian chorizo from the Jabugo region

Montesierra bellota Iberian chorizo is produced in the Jabugo area of Andalusia, a region renowned for the excellence of its Iberian cured meats. The natural climate of this region allows for slow curing, promoting the development of deep and balanced flavors.

Made from Iberian pigs raised in the wild and fed acorns during the montanera, this chorizo benefits from high-quality raw materials.

Traditional Andalusian expertise

Montesierra continues to use traditional methods in the production of its products. The chorizo is seasoned with precision, notably with Spanish paprika, which gives it its characteristic color and signature aroma, then stuffed into natural casings before undergoing a controlled curing process.

Gradual drying achieves a harmonious balance between intensity, smoothness, and a lingering finish.

Soft texture and intense aromas

Sliced Iberian Bellota Chorizo is distinguished by:

• a tender and slightly marbled texture
• balanced smoky and spicy notes
• a beautiful aromatic depth
• a melt-in-the-mouth and flavorful Iberian fat

Presented in thin, ready-to-serve slices, it offers a simple, elegant, and convivial tasting experience.

Serving suggestions

Enjoy at room temperature to fully reveal its aromas.

• Perfect for an Iberian charcuterie platter
• Pair with a mature Manchego cheese
• Ideal with a Spanish Crianza or Reserva red wine
• Pairs perfectly with artisan crackers

It is a must-have for creating an aperitif or tasting experience with a distinctly Spanish flavor.