Julián Del Águila Iberian Bellota Chorizo Cular (650g)

Julián Del Águila Iberian Bellota Chorizo Cular

Julián Del Águila’s Iberian Bellota Chorizo Cular is the product of careful craft and some of Spain’s best traditional methods. Using only meat from acorn fed Iberian pigs, this chorizo benefits from the unique character that comes when pigs roam freely and feast on acorns in the dehesa. This all-natural diet leads to marbled, flavourful pork that forms the heart of the bellota chorizo’s character.

Seasoned with Spanish smoked paprika, sea salt, and garlic, the chorizo is expertly blended before being carefully packed into natural cular casings. The cular (from the Spanish word for “thick” or “large intestine”) gives the sausage its signature wider diameter, allowing for a slower and more even curing process. This longer aging time develops deeper flavour, a firmer texture, and a beautiful, vivid colour throughout each 650g piece. The cular format also means every slice is substantial, perfect for displaying on charcuterie boards or sharing during gatherings.

The curing process takes place in a cool environment, encouraging rich aromas and subtle maturation. The combination of acorn-fed pork and slow curing ensures every bite captures both nutty undertones from the acorns and vibrant warmth from the paprika. The chorizo is naturally gluten free, relying only on traditional, simple ingredients for authenticity and taste.

This chorizo’s robust yet balanced profile makes it ideal for slicing thin and serving with rustic bread, Spanish cheeses, and olives. Its firm chew and nutty richness pair beautifully with red wines, making it a staple on gourmet platters and at festive events. Even a few slices can elevate sandwiches, or bring colour and savour to a tapas spread. In home kitchens, it sometimes finds its way into stews, pulses, or even scrambled eggs, providing bold flavour with minimal effort.

Julián Del Águila is a name recognised for heritage and traditional techniques in charcuterie. The bellota chorizo cular is a testament to this, made without shortcuts and designed for those who value the pleasures of well-made Spanish cured meats.

How the Spanish Enjoy Iberian Bellota Chorizo

Across Spain, Iberian bellota chorizo cular occupies a place of honour in both celebrations and everyday meals. It is most often enjoyed sliced thin and eaten as is—no cooking required—allowing the natural complexity and quality to shine through. For gatherings, it is common to prepare wooden boards with generous slices of bellota chorizo accompanied by Manchego cheese, olives, and fresh bread, all to be shared among family and friends.

The cular format’s thicker slices make it especially suitable for bocadillos: nice bread rolls filled simply with chorizo, sometimes a drizzle of olive oil, and perhaps tomato. At festive times or in rural areas, pieces of this chorizo may be added to lentil or chickpea stews, infusing the dish with smoky and nutty undertones. In Andalusia and Extremadura, regions famed for their Iberian pigs, these traditions are especially popular.

Enjoyed with a glass of red wine or local cider, Iberian bellota chorizo remains both an everyday treat and a centrepiece at Spanish tables, whether for a quick bite, a picnic, or a shared meal with friends. Its deep, savoury flavour is always in demand, making it a true symbol of Spanish cured meats.