This Cular Acorn-fed Chorizo is obtained from meat from animals with 50% of the Iberian Breed in their genetics. Our herds feed exclusively on grass and acorns in total freedom in the pastures of Salamanca and Extremadura. Its preparation is totally traditional, using our marinade recipe with more than five decades of tradition. The unique microclimate of Guijuelo and its more than a thousand meters above sea level, are the factors that make our drying rooms and cellars of Guijuelo the ideal place for its slow maturation of almost 5 months.
For the preparation of César Nieto’s Cular Acorn-fed Chorizo, the best lean meats from the Iberian pig are chosen and seasoned with our family’s traditional marinade, with the same recipe used by our grandparents, which includes Pimentón de La Vera paprika and the best Spanish garlic. It is then stuffed into natural casings so that the chorizo retains all its properties, and is hung for curing in our facilities next to the mountains, thus obtaining a product that provides the palate with one of the most intense and traditional pleasures of Guijuelo.
Iberian acorn-fed pork meat and fat, salt, garlic, paprika, lactose, milk powder, soy protein, milk protein, sugar, dextrin, dextrose, spices, preservatives (E-252, E-250), stabilizer (E-450 iii), antioxidants (E-316), coloring (E-120). Natural casing (pork rind).
