Prado Bello Acorn Fed Iberian Chorizo (1.1kg approx.)

Acorn Fed Iberian Chorizo

Acorn Fed Iberian chorizo represents one of Spain’s most distinguished cured meats, renowned for its robust yet refined character. Carefully prepared from Iberian pigs raised on a diet that includes acorns during the montanera season, the meat develops a unique quality that transforms into rich, flavourful chorizo after curing. Blended with paprika, garlic, and salt, this traditional sausage reflects the very essence of Spanish culinary craftsmanship.

The acorn diet plays a crucial role in shaping the meat. During the montanera period, Iberian pigs graze freely on oak woodlands, eating acorns and natural pasture. This lifestyle leads to superior marbling in the pork, yielding a chorizo with a tender texture and a well-rounded flavour. When seasoned with smoky pimentón and natural spices, the result is a chorizo with a balance of sweetness, smokiness, and gentle spice.

Curing is key to the final taste. After the initial seasoning, the chorizo is dry-cured in controlled air for several weeks or even months. This slow method allows the natural oils to develop, enhancing the sausage with depth and complexity. Unlike many sausages, acorn-fed Iberian chorizo is not overpoweringly spicy but instead rich, aromatic, and smooth on the palate, making it appealing across many tastes.

As a gourmet product, acorn fed Iberian chorizo offers remarkable versatility. It can be enjoyed sliced thinly as part of a tapas platter, where its deep red colour and subtle marbling make for an appealing presentation. It also stands out when paired with traditional Spanish cheeses and olives, creating a balanced board of contrasting textures and flavours. Served with crusty bread and a glass of Rioja or *tempranillo*, it makes for an authentic Spanish experience.

In addition to its use in charcuterie boards, acorn-fed Iberian chorizo is often incorporated into Spanish dishes. Its smoky oils add depth to rustic stews, soups, and even rice dishes. Just a few slices can enrich a whole pot, creating comforting meals rooted in Spanish tradition. At the same time, many appreciate it most in its simple form, sliced and served cold — a style that highlights the quality of the curing process and the natural richness of the acorn-fed pork.

Beyond flavour, this chorizo carries a strong cultural identity tied to the Iberian peninsula. The harmony between pigs grazing freely in oak woodlands, the family heritage of curing meat, and the distinctive seasoning creates a product that is both traditional and modern in appeal. By choosing acorn-fed Iberian chorizo, you are bringing to your table a piece of Spanish history and culture that has been valued for generations.

How the Spanish Enjoy Acorn Fed Iberian Chorizo

In Spain, acorn fed Iberian chorizo is treasured for its distinction, often served at gatherings where quality food is shared. It is commonly eaten thinly sliced at room temperature, allowing the oils and aromas to release fully. Families may serve it alongside Manchego cheese, olives, or bread for a light meal or appetiser. In wine bars and taverns, it is a staple of tapas menus, beautifully presented on wooden boards and paired with regional wines.

While some regions incorporate this premium chorizo into hearty stews or lentil dishes, most Spaniards prefer enjoying it cold to appreciate the depth of flavour that comes from the acorn-fed pork and long curing. During festive occasions, it is presented as part of larger charcuterie selections, highlighting Spain’s dedication to pork-based traditions. Whether at informal gatherings or formal meals, acorn-fed Iberian chorizo remains a timeless emblem of Spanish hospitality and culinary pride.