Ibérico de bellota chorizo - cured meat - La Finojosa

This Iberian chorizo is made from Iberian pork (lean and fat from Iberian pig meat). A must for Spanish cured meat, handcrafted by La Finojosa. The drying process follows an traditional process.

Weight (kilo)
  • 500 g
  • 600 g
  • 700 g
  • 1 kg
In Stock 13 Items

The La Finojosa's recipe includes lean and fat from Iberian pig meat, paprika (red color), garlic and salt. This process cures the chorizo, and then it dries out a little more through natural curing in the same space we use for ham, in the cellar.

The meat dries out for a minimum period of 60 days between 10 and 14 degrees in their own dryers located in the North of the province of Cordoba, in the heart of Los Pedroches.

To eat as is or cooked. The chorizo is undoubtedly one of the stars of the Spanish gastronomy.
Sold vacuum-packed.
A refrigerated storage (between 0 and 8 °C) of the packet is recommended.
Best before date: 1 year from the date of packaging.

Product Details

Data sheet

Appellation of origin
Los Pedroches
Hinojosa del Duque
Whole piece
Related products
Weight (kilo)
  • 400 g
  • 500 g
  • 1 kg
Product available with different options
The Lomito Ibérico de Bellota is a product made with prey pork and this meat is flavored before being stuffed into casings. It is approximately 20 cm, once finish its curing time. It is tasted in thin slices.



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