Authentic Iberico Bellota Chorizo - Juan Pedro Domecq

100% Iberico Bellota Chorizo – ~ 400g - Cured for 4 months – Vacuum Packed Piece

Juan Pedro Domecq Chorizo Ibérico de Bellota is produced from the best quality lean meat of acorn-fed 100% Iberian pigs. The secret of its intense flavour is the seasoning with a mix of paprika and other spices.

Suggestion: taste it sliced as a starter or chopped in small squares and mixed with scrambled eggs.

Tip: pull out of the refrigerator at least 1 hour before serving.

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Availability: In Stock

£ 15.95

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Bellota Chorizo 100% Ibérico - Jamones Juan Pedro Domecq - Jabugo (Huelva) - Andalucia

Juan Pedro Domecq Bellota Chorizo, 100% Ibérico is an authentic treat. They have turned one of the most traditional and common Spanish product into a real artisan delicacy. 

Produced with a high quality meat from 100% pure breed Iberian pigs, raised in their natural environment and fed on acorns, this Chorizo is flavoured with paprika and other spices in accordance with the traditional Jabugo recipe.

Worried about your health?? Be aware that fat in 100% Iberian pigs is mainly oleic acid, the same contained in Olive Oil, which is extremely healthy. 

Juan Pedro Domecq Chorizo is air-dried for 4 months in their cellars.

Ingredients and Nutritional Facts

Ingredients: Ibérico Bellota Ham 100% PATA NEGRA (98%), Salt (2%). Content of paprika, lactose, dextrin, soy protein, spices, milk protein, emulsifier (E450), antioxidant (E316 and E330), and preservative (E250) is < 0.1%.

Nutritional Info (per 100g):

  • Energy: 483.73kcal
  • Fat: 44.09%
  • Carbohydrate: <0.1%
  • Protein: 21.73%

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Product reviews for Authentic Iberico Bellota Chorizo - Juan Pedro Domecq (7)
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5 out of 7 reviews :

I use this on occasions for gathering with friends. great with wine and chatter.

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very tasty

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For salads, appetisers and pasta and pizza topping.

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Juan Pedro Domecq products are really really good

1 people out of 1 found this review helpful.
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Probably the best Chorizo ever eaten. Will be used for many purposes

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