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.

What to know
Storage Instructions

TASTING NOTES FROM THE CURATOR

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.

PREPARATION OR PAIRINGS

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.

NATURE ON THE TABLE

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.

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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