Ibérico Bellota Chorizo Extra Campaña – Whole Piece

A whole acorn-fed Ibérico chorizo made with presa, to slice at home. Choose your piece and pay for its exact weight.

At a glance

• Meat: acorn-fed Ibérico pork, including presa
• Grade: Extra · Campaña
• Seasoning: paprika and spices
• Curing: about 90 days
• Format: whole piece (caña), 0.9 to 1.4 kg
• Price: by exact weight, per-kilo price shown with each piece
• Allergens: contains milk; gluten-free according to the producer
• Keeps: 12 months unopened, refrigerated

This is the chorizo Aljomar makes from acorn-fed Ibérico pork, and it includes presa, a prized cut from where the shoulder meets the loin. The pigs finish their lives in the dehesa, eating acorns under the holm oaks, and that diet gives the meat its marbling and the fat its softness.

Stuffed into a long, straight casing, the caña, it is cured for about 90 days in Guijuelo until firm and aromatic. Cut it as thick or as thin as you like: the slices are brick red, marbled with soft fat, with a long, rich finish.

Serve & share

One piece is enough for many aperitifs, and it keeps well in the fridge once cut. A whole caña on a board makes a generous Christmas gift.