Bellota (acorn-fed) Ibérico pork chorizo, with 50% of Iberian breed, entire in piece of 550g/600g : Traditional sausage elaborated with loins of Iberian pork and with paprika, ideal for the degustation.

This typical Spanish charcuterie cures in general between 4 and 8 months depending on the season and the climatology of its production area, here it is the south of the region of Castile and Leon, the northernmost of all the producing regions of the Iberico.