Albae Wine Club
Chorizo Iberico CJ
Chorizo Iberico (whole) 1 - 1.5kg:
100% Natural chorizo made the traditional and artisanal way, with zero additives and pure ingredients. Slice and serve as is on a charcuterie board or fry it up to bring the Spanish smoked paprika to life, great for sandwiches or with eggs, or even add it to a pot of lentil soup for an extra kick of flavour.
Chorizo is a mixture of minced meats, coming from only the finest cuts of Iberian pork, seasoned with sea salt, paprika, garlic, cased and cured for over 6 months. Characterized by its red color, thanks to the pimenton (paprika), and world-famous smokey-savoury flavour.
The highly protected 100% Iberian pigs graze freely their entire lives in dehesas (multifunctional pastureland) subsisting on a diet of wild acorns from Spanish Holm Oaks. CJ has been making artisanal Mediterranean foods and raising Iberian pigs for generations in Guijuelo.
Due to its artisanal and traditional preparation, there can be greater or lesser marbling in the Chorizo and its weight may vary.
Serving Tips & Storage
The Chorizo should be removed from its packaging 24 hours before consumption, it can be hung from the string that's tied to one end. It is recommended to consume the Chorizo at room temperature, between 20 and 25 ºC. Keep in a cool and dry place, and it should last many months...but you'll probably finish it before then.
Sustainability & Ancient Farming
CJ has been raising Iberian pigs for generations in Guijuelo, in the Sierra de Salamanca, arguably the birthplace of this ancient pastoral staple. The Iberian pigs are an old and unmolested bloodline, and are one of the main pillars of the Mediterranean diet and way of life.
The Pata Negra Iberian pigs graze freely their whole lives, mainly subsisting on a diet of wild acorns from the protected Spanish oaks that grow in the beautiful dehesas (pastures). This is slow food and sustainable production, with the oaks being taken care of for 250+ years by several generations. If cork oaks grow on the dehesa, the cork is also harvested once every 12 years.
This ancient agrosilvopastoral way of farming is essential to the Spanish culture and ecosystem. The dehesas are a positive way of economically supporting many rural communities and taking care of the landscape.
There are strict limits on how many pigs can live in one dehesa, with one pig per 3 hectares of land. There are also limits to Iberian pig production, ensuring that it remains artisanal and never industrial.
100% Iberian Pata Negra ham, sea salt, paprika, pepper, garlic, and sugar
Chorizo is characterized by its smokey flavour and red colour, thanks to the pimenton, (smoked Spanish paprika). The seasoning is an age-old simple combination of sea salt, smoked paprika, and garlic, prepared with the finest cuts of Iberian pork.
Nutritional Value per 100g
Energy value: 460 Kcal
Due to the artisanal preparation and the varying amount of fat marbling, some of the values described above may vary.