Julián Del Águila Acorn-Fed Iberian Chorizo Cular (650g)

Julián Del Águila Chorizo Cular Ibérico de Bellota

Ideal for tapas, charcuterie boards, served in bread rolls (bocadillos), sometimes with cheese but make sure to cut it very finely. This Iberian chorizo cular is often added to stews to give them a smoky flavour, but add just a little!

€27.26 | Kg

€17.72

SKU: CH10040 Categories: , , , , , Tags: , , , Brand:
selection of spanish charcuterie on a board

What does “cular” mean in this Spanish cured sausage?

It refers specifically to the casing used to stuff the chorizo ingredients. This corresponds to the last section of the pig’s intestine. Its thickness can vary between 45 and 70 mm. The larger diameter of the sausage makes it necessary to use a different drying and maturation process than other types of chorizo and salami, resulting in pieces that usually weigh around 850 grams. This casing is usually edible in Spanish charcuterie.
Chorizo cular is made with lean Iberian pork and spices, all stuffed into natural casings. Its curing process is slow and prolonged (3 to 4 months), which allows obtaining a delicious balance of texture, flavour and aroma.

The “Extra” in Spanish charcuterie refers to higher quality ingredients or processes used such as longer curing time or methods used.

Ingredients

Lean acorn-fed Iberian pork, salt, garlic, paprika, oregano, dextrose, sugar, caseinate, soya protein, emulsifiers (E-450i and E-452i), flavor enhancer (E-621), preservatives (E-250 and E-252), antioxidants (E-331iii) and colouring (E-120).

Nutrition

Nutritional Information - per 100 grams
Energy 2018Kj | 487 Kcal
Fats 39g
  of which are saturated 15.58g
Carbohydrates 1.3g
  of which are sugars 0.5g
Fibre 0g
Proteins 26g
Salt 3.88g

Storage

Keep refrigerated.
Typical shelf-life of 3 months in original packaging.
Always check package instructions when it arrives for specific information.

Fecha de consumo preferente means best before date, and Fecha de caducidad means expiry date. Date formats on Spanish products are the same as in Ireland, i.e. dd/mm/yyyy.

All cured meats are best served at room temperature so remove from storage location at least 20 minutes before serving. 

Producer

Produced by:

Jamones Julián del Águila S.A.
C/ Bajada de las Piscinas 49,
37770 - Guijuelo,
Salamanca,
Spain

Weight 0.68 kg
Net Weight

650g (approx)

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