Castro y González Natural Ibérico Bellota… | 🦆The Bow Tie Duck Manila

Castro y González Natural Ibérico Bellota Chorizo - Sliced 80g

Prime-Grade Sausage-Making

Cas­tro y González cre­ates their chori­zo from the finest Iber­ian black pig stock in Spain. They pride them­selves on a reliance on nat­ur­al care and feed­ing to ensure they pro­duce only the best in char­cu­terie products.


Tak­ing the lean­est meat from their plump pata negra spec­i­mens, Cas­tro y González Ibéri­co Bel­lota Chori­zo is processed with salt, Span­ish papri­ka, and their own par­tic­u­lar spice mix to cre­ate that intense red pep­pery col­or. It is soft to medi­um-hard to the touch, with an intense aro­ma that high­lights the papri­ka. Com­bined with the nat­ur­al fat­ty nut­ti­ness of Iber­ian bel­lota pork, sans any addi­tives, this sausage will delight any chori­zo afficionado.


Chori­zo can be eat­en as it is on a cheese­board with lots of olives and sliced bread or cooked up to spice a vari­ety of dish­es. Try it in a fresh fig and endive sal­ad, add it to coconut-braised chick­en stew, poach it in red wine, or enjoy it in a taco — these are just some options. Toss a few slices into our La Cat­e­dral de Navar­ra La Faba­da de Casa Ger­ar­do for an added kick.

Chori­zo as a tapa is wide­ly con­sumed in Spain, and it is best had with an aged Somon­tano or our Ramón Bil­bao Rio­ja Reser­va. If you put your chori­zo in faba­da or any oth­er rich stew, try it with a fresh cider or a fruity rosé.


Since 1910, three gen­er­a­tions of the Cas­tro y González have been work­ing with nat­ur­al Iber­ian pork prod­ucts. It is their pas­sion, shared down from founder Aure­lio González to his son and grand­sons. They main­tain the sus­tain­able devel­op­ment of the dehe­sas where their pigs are raised, to make sure only the purest, most nat­ur­al offer­ings reach your table.

Storage Instructions

This type of sausage may be stored for up to 6 weeks (if whole) in your pantry and indef­i­nite­ly in the refrig­er­a­tor (whole or in vac­u­um-packed slices). After open­ing, they should be used with­in 3 weeks.

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