ANTONIO ROMERO "Ibérico Chorizo Bellota" Ibérico Pork Chorizo Acorn-fed (Half Piece)

Coarsely chopped, boldly cured—classic acorn-fed Ibérico chorizo.

This half-piece of Chorizo Ibérico de Bellota is made from acorn-fed Ibérico pork, seasoned with garlic and smoky paprika, and cured naturally for up to six months. Its intense, savoury flavour and rich marbling make it a standout on any charcuterie board—just slice and serve.

• Acorn-fed Ibérico pork chorizo, cured for 4–6 months

• Coarsely chopped meat seasoned with garlic and paprika

• Traditional curing in natural drying rooms

• Half piece (approx. 600–800g), vacuum-packed for freshness

• Ideal for slicing into tapas, sandwiches, or sharing platters