7 BELLOTAS® Chorizo
7 Bellotas® Acorn-Fed Ibérico Chorizo
The taste of tradition crafted without haste
The 7 Bellotas® Acorn-Fed Ibérico Chorizo is born from a fully artisanal preparation where time, the quality of Ibérico meat, and the balance of paprika define each piece.
We select prime cuts from free-range Ibérico pigs fed on acorns during the montanera. Following a careful preparation process and slow natural curing in our Salamanca cellars, we obtain a chorizo with a firm texture, deep aroma, and an elegant flavor where the Ibérico meat remains the true protagonist.
100% Artisanal Preparation
At 7 Bellotas, we continue to craft our cured sausages respecting the traditional methods passed down over generations.
Each piece is prepared through a fine grind of prime Ibérico pork cuts, seasoned with paprika, garlic, sea salt, and a careful selection of natural spices. Subsequently, the chorizo begins a slow curing process in natural cellars and drying rooms where it gradually develops its full aromatic complexity.
"We do not rush this process. We let time do its work."
Quality begins in the dehesa
Every great cured sausage begins long before its preparation.
Our Ibérico pigs are raised free-range in the dehesa, a unique ecosystem where they exercise naturally and feed primarily on acorns during the montanera.
This natural diet promotes fat rich in oleic acid, providing greater juiciness, tenderness, and extraordinary aromatic depth.
The balance of paprika & Natural Curing
Paprika is an essential part of the identity of authentic Ibérico chorizo. At 7 Bellotas, we use only the precise amount needed to complement the personality of Ibérico pork without disguising it.
Each piece spends weeks in our natural Salamanca cellars, where temperature and humidity evolve with the seasons, developing a firm texture, complex aromas, and an elegant flavor.
Sensory Profile
✓ Color: intense red with marbled fat veins.
✓ Aroma: clean notes of Ibérico pork, paprika, and natural spices.
✓ Texture: firm, delicate, and slightly juicy.
✓ Flavor: balanced, persistent, with a long finish highlighting Ibérico meat and paprika.
Why Choose It
✓ 100% artisanal preparation in Salamanca.
✓ Meat from free-range Ibérico pigs.
✓ Acorn diet during the montanera.
✓ Natural curing and limited production.
How to Enjoy It & Storage
We recommend serving the chorizo at room temperature between 20 and 24 °C (68–75 °F), sliced thin. It is ideal for an Ibérico charcuterie board, paired with artisanal bread, or simply enjoyed on its own to fully appreciate the richness of its aromas.
Storage: Store in a cool, dry place. Once opened, protect from air to keep all organoleptic qualities intact.
Technical Specifications
Diet
Acorns during the montanera
Preparation
100% artisanal
Curing
Natural cellar curing
Ingredients
Ibérico meat, paprika, garlic, sea salt, and spices
Gluten & Lactose
Gluten-free / Lactose-free
Frequently Asked Questions
What is the difference between an Ibérico Chorizo and an Acorn-Fed Ibérico Chorizo?
The main difference lies in the pig's diet during the final stage of its life. Acorn-Fed Ibérico Chorizo comes from free-range pigs fed primarily on acorns and natural pasture resources during the montanera. This diet promotes fat marbling rich in oleic acid, providing greater juiciness, a more complex aroma, and a more refined flavor.
What does acorn feeding contribute?
Acorns are one of the most influential factors in the quality of Ibérico pigs. During the montanera, animals roam expansive dehesa pastures daily, eating acorns, wild herbs, and natural resources. This exercise and diet ensure uniform fat marbling, delivering a smoother texture, higher juiciness, and a unique aromatic profile.
Why is paprika so important?
Paprika defines the character of traditional Spanish chorizo. Beyond providing its signature color, it imparts aromas and nuances that blend seamlessly with the Ibérico meat during curing. At 7 Bellotas, we select premium quality paprika in balanced proportions to enhance the meat's natural taste without masking it.
What are the advantages of natural curing?
Natural curing allows the chorizo to mature slowly under climate-controlled natural conditions without artificial acceleration. Over this time, moisture decreases gradually, concentrating aromas and building a firm, balanced, and elegant texture. At 7 Bellotas, we respect curing timelines because quality cannot be rushed.
How should it be stored once opened?
Once opened, we recommend wrapping the chorizo in food-grade paper or a clean cotton cloth and keeping it in the refrigerator. Before serving, let it rest for 30 to 60 minutes at room temperature to restore its full texture, aroma, and flavor. Avoid wrapping it tightly in plastic film for extended periods as it prevents proper respiration.
