IBERIAN HAMS
PDO - Protected Denomination of Origin
A Quick Guide to Iberian Hams
Black Label: highest quality, bellota, pata negra, 100%
Red Label: bellota, 50%/75%
Green Label: 50% (normally), free range
White Label: Iberian, 50% (normally)
Aljomar Acorn Fed Iberian Chorizo Cular (1.1kg approx.)
Aljomar Chorizo Ibérico de Bellota Cular
Experience the exceptional taste of this Acorn fed Iberian Chorizo Cular from the famous Guijuelo region. This premium chorizo is crafted from Iberian pigs that have been exclusively fed acorns (bellotas) during the montanera season. This diet imparts a unique, nutty sweetness and a melt-in-your-mouth texture that sets it apart. Savour it thinly sliced to fully appreciate its complex flavour profile. A proper delicacy!
€28.98 | Kg
€31.80
Aljomar Acorn Fed Iberian Chorizo Cular
What does “cular” mean in this Spanish cured chorizo?
Well, 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.
This chorizo cular is made with lean pork and spices, all stuffed into natural casings. Its curing process is slow and prolonged (3 to 4 months), which gives it 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.
Producer Notes:
Breeding
Our Iberian chorizo extra bellota campaign comes from animals reared in the wild on our farms, fed on natural resources from the pastures and acorns so that the product has a unique flavour, texture and aroma.
Animal welfare
At Aljomar we have the Welfair animal welfare certificate. This certificate guarantees animal welfare throughout our production process, from the rearing of the Iberian pigs on our farms to the processes in our factory, guaranteeing the use of good practices throughout the food chain
Iberian pork, salt, milk powder, lactose, lactose, dextrin, milk protein, dextrose, pH regulator (E-325), antioxidant (E-301, E-392), preservatives (E-252, E-250), paprika, spices and colouring (E-120).
Gluten Free
| Nutritional Information - per 100 grams | |
|---|---|
| Energy | 2031 Kj | 490 Kcal |
| Fats | 41.3g |
| of which are saturated | 15.2g |
| Carbohydrates | 0.8g |
| of which are sugars | 1.4g |
| Fibre | 0g |
| Proteins | 28.8g |
| Salt | 4.1g |
Store in cool dry location.
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.
Produced by:
Jamones Aljomar S.A.
Polígono Industrial 1.2,
37770 Guijuelo,
Salamanca,
Spain
| Weight | 1.13 kg |
|---|---|
| Net Weight | 1.1Kg (approx. weight) |
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