An 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 region’s natural climate allows for slow curing, promoting the development of deep, balanced flavours.

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

Traditional Andalusian craftsmanship

Montesierra continues to uphold artisanal expertise in the production of its products. The chorizo is seasoned with precision, notably with Spanish paprika which gives it its characteristic colour and signature flavour, before being stuffed into natural casings and left to mature under controlled conditions.

The gradual drying process creates a harmonious balance between intensity, smoothness and a lingering finish.

A supple texture and intense flavours

The Sliced Iberian Bellota Chorizo is distinguished by:

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

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

Serving suggestions

Best enjoyed 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 an essential component of any aperitif or tasting with a distinctly Spanish flavour.