Mini Longaniza Ibérica Chorizo de Bellota

Chorizo​ Ibérico de Bellota is the king of Spanish salami. It is made from the meat of black Iberian pigs, which were fed acorns and herbs in the oak grove. Unlike many other producers, Simon Martin is also a breeder and therefore has absolute control over the whole process from breeding the pigs to producing this delicious chorizo.

Only salt and paprika are used for preservation, then the chorizo is left to dry in the fresh air for 1-2 months. Iberian pig fat is high in unsaturated fatty acids and therefore has a much lower melting point than regular animal fat. The salami should be thinly sliced, and served at room temperature, at which point the fat begins to melt and each slice thus becomes the peak of intense juiciness.