Pata Negra
CHORIZO CULAR DE BELLOTA 100% IBERIAN “PATA NEGRA”
Whole piece Available sizes approx. 1 kg approx. 1.6 kg Curing time: approx. 4–5 months Caliber: 62/65
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Behind the flavour.
The 100% Iberian Acorn-Fed “Pata Negra” Chorizo, known in Spain as Chorizo Ibérico de Bellota, is made from carefully selected 100% Iberian pork, stuffed into the characteristic natural cular casing and slowly cured according to the traditional methods of Spanish charcuterie.
The Bellota designation identifies the highest category, associated with an acorn-based diet during the final stage of rearing. Slow curing allows the aromas of the meat and spices to develop gradually, resulting in a firm yet tender texture and an intense, balanced and persistent flavour, with the distinctive aromatic character of Iberian chorizo.
Presented as a whole piece, it is ideal for slicing just before serving, allowing its aromas and texture to be fully appreciated. A characterful specialty for premium charcuterie boards, tastings and refined gastronomic pairings.
Whole piece
Available sizes
approx. 1 kg
approx. 1.6 kg
Curing time: approx. 4–5 months
Caliber: 62/65
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