Sliced 7 bellotas®
Exquisite sliced and vacuum-packed 7 Bellotas® Spanish acorn-fed 100% Iberian dry-cured Chorizo sausage, expertly crafted in the natural cellars of Salamanca to deliver an authentic and intense flavor.
chorizo ibérico de bellota
SLICED PRODUCTS 7 BELLOTAS®
Chorizo de Bellota 100% Ibérico
The authentic character of Chorizo de Bellota 100% Ibérico 7 Bellotas®, traditionally made in Salamanca from selected Iberian pork and naturally seasoned with paprika and spices.
Slowly cured and finely sliced, it is vacuum packed to preserve its aroma, texture and flavour until the moment of serving.
Chorizo Ibérico de Bellota is one of the most recognisable expressions of Spanish charcuterie.
Its distinctive character comes from the combination of Iberian pork, acorn feeding during the montanera, traditional seasoning and slow curing.
Iberian pork. Acorns. Paprika. Time.
Chorizo is not simply a spicy sausage. Its character depends on the quality of the meat, the proportions of fat and lean meat, the seasoning and the curing process.
At 7 Bellotas®, selected Iberian pork is seasoned with natural spices, including paprika, following the traditional Spanish approach.
The meat is then slowly cured, allowing the flavours to develop progressively and the texture to become firm while retaining the characteristic richness of Iberian pork.
The expression de bellota refers to the final feeding period known as the montanera, when Iberian pigs feed on acorns, grass and other natural resources of the dehesa.
This traditional environment combines natural feeding with free movement across the pasture.
For 7 Bellotas®, the origin of the raw material is an essential part of the character of the finished chorizo.
Good chorizo needs time. After being seasoned, each piece follows a slow curing process in the Salamanca area.
Gradual moisture loss concentrates the flavours and allows the meat, fat and spices to become progressively integrated.
Rather than accelerating the process, 7 Bellotas® respects the traditional rhythm of curing.
This is where the characteristic texture and depth of a properly matured Iberian chorizo develop.
The sliced format makes it easy to enjoy Chorizo de Bellota 100% Ibérico without any preparation.
The thin slices allow the paprika, Iberian pork and natural fat to express themselves clearly while making the product ideal for immediate serving.
Open. Let it come to temperature. Serve and enjoy.
For the best tasting experience, remove the chorizo from the refrigerator and allow it to gradually reach room temperature before serving. Arrange the slices on a plate or Iberian charcuterie board without overlapping them too much. Enjoy it on its own, with artisan bread, or alongside other Spanish cured meats and cheeses.
It is ideal for:
Iberian pork, sea salt, paprika and natural spices.
Chorizo Ibérico de Bellota is a traditional Spanish cured sausage made from Iberian pork. In the case of 7 Bellotas®, it is made from 100% Iberian pork from animals fed on acorns and natural resources of the dehesa during the montanera. It is seasoned with paprika and natural spices and slowly cured.
“De bellota” refers to Iberian products from animals whose final feeding period takes place during the montanera, when they feed on acorns, grass and other natural resources of the dehesa under the applicable conditions.
Paprika is one of the defining ingredients of traditional Spanish chorizo. It contributes to its characteristic red colour as well as its distinctive aroma and flavour.
The main difference is the seasoning. Chorizo is characterised by paprika and its distinctive red colour and spicy aroma. Salchichón uses a different combination of seasonings, traditionally centred on pepper and garlic, resulting in a different aromatic profile.
The quality and characteristics of the Iberian pork influence the texture, flavour and richness of the finished product. Iberian fat is an important part of the sensory character of traditionally made Iberian charcuterie.
The sliced format is ready to serve and makes it easy to enjoy the product immediately. Thin slices also allow the aroma, texture, paprika and characteristic Iberian fat to be appreciated more easily.
For the best flavour and texture, allow the product to come gradually to room temperature before serving. It can be served on its own or as part of an Iberian charcuterie board.
Keep the unopened vacuum-packed product refrigerated. After opening, protect it from air and refrigerate. Consume within a short period after opening.
7 Bellotas® – Chorizo de Bellota 100% Ibérico. At 7 Bellotas®, Chorizo de Bellota 100% Ibérico represents a straightforward approach to Spanish charcuterie: selected Iberian pork, traditional seasoning, slow curing and respect for time.
Made in Salamanca and prepared to be enjoyed wherever you are.
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Sliced 7 bellotas®
Exquisite sliced and vacuum-packed 7 Bellotas® Spanish acorn-fed 100% Iberian dry-cured Chorizo sausage, expertly crafted in the natural cellars of Salamanca to deliver an authentic and intense flavor.
chorizo ibérico de bellota
