Aljomar Acorn Fed Iberian Chorizo Cular (1.1kg approx.)

Aljomar Acorn Fed Iberian Chorizo Cular

The Aljomar acorn fed Iberian chorizo cular is a true reflection of Spanish charcuterie tradition, offering an intense and authentic taste experience. Using select meat from Iberian pigs raised on pasture and nourished with acorns during the montanera season, this chorizo stands out for its natural depth of flavour. The diet of acorns and grasses contributes to the unique marbling of the meat, creating a smooth texture and superior taste that sets it apart.

Cured using traditional methods, the chorizo is seasoned with the iconic Spanish blend of paprika, garlic, and sea salt. Air-cured slowly, this process develops its smoky aroma, robust personality, and vivid reddish colour. Its Iberian heritage ensures the characteristic balance between richness, nuttiness from the acorn diet, and the warm spice of paprika. Each slice brings a harmony of flavour that lingers without being overpowering.

The word cular refers to the large natural casing used for this type of chorizo. Unlike thinner varieties, the cular is made from the final section of the pig’s intestine, which gives the sausage a wider diameter and results in larger slices. This casing allows a slower curing process, enhancing depth of flavour and producing a firmer, meatier texture. These qualities make chorizo cular particularly prized for slicing directly onto platters.

The result is a bold, rustic product, elegant in both taste and presentation. Its thick slices make it ideal for tapas boards, cheese pairings, or as a centrepiece on a cured meat selection. The larger diameter of the cular gives it a visual appeal, while the acorn influence ensures a rich complexity that is synonymous with the finest Iberian produce.

Naturally gluten free, it reflects authenticity and care at every stage of production. From the rearing of the pigs to the seasoning and curing, tradition is preserved without compromise, giving you a gourmet item of exceptional quality. Aljomar, with its dedication to Iberian specialities, ensures that each piece of chorizo is a faithful representation of Spanish food culture.

How the Spanish Enjoy Acorn Fed Iberian Chorizo Cular

In Spain, acorn fed Iberian chorizo cular is appreciated for its depth of flavour and generous slices, making it a star ingredient in special occasions and shared meals. It is often served thinly sliced on wooden boards, accompanied by Manchego cheese, rustic bread, and a glass of Rioja wine. Its larger slice size makes it visually striking on platters, particularly during celebrations and gatherings where food presentation is as important as taste.

In many households, it is enjoyed as part of an afternoon merienda or evening tapas, served with olives and simple accompaniments that highlight its natural intensity. In some regions, chorizo cular is also added sparingly to traditional stews or rice dishes, where its cured oils enhance the richness of the broth. Unlike cooking chorizo, however, it is mainly consumed in its pure, cured form.

Its firm texture and wide cut also make it particularly enjoyable in bocadillos (Spanish sandwiches), where just a few slices with bread and olive oil are enough for a satisfying meal. Loved across Spain, this chorizo embodies both rustic hospitality and gourmet refinement, a balance that continues to keep it at the heart of Spanish culinary life.