Jésus by Maison Duculty
The Ultimate Dry Sausage Experience
PHP 599.00
1 / 3
Cular Chorizo Iberico Rojo
Bold Spanish indulgence for cured meat aficionados
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Crafted from acorn-fed Ibérico pork, this artisanal chorizo is a vibrant expression of Spain’s charcuterie mastery. Deep, smoky, and delicately spiced, it offers a lingering richness that captivates.
1 / 3
Cular Chorizo Iberico Rojo
Bold Spanish indulgence for cured meat aficionados
Crafted from acorn-fed Ibérico pork, this artisanal chorizo is a vibrant expression of Spain’s charcuterie mastery. Deep, smoky, and delicately spiced, it offers a lingering richness that captivates.
Temporarily out of stock
The curators are restocking this item — sign up and we'll text you when it's back.
One SMS when it's restocked — no marketing.
Tasting Notes Of The Curator
The Cular Chorizo Ibérico Rojo stands as a hallmark of authentic Spanish craftsmanship. Made from select cuts of Ibérico pork shoulder—renowned for its rich marbling and buttery mouthfeel—it is seasoned with sea salt, sweet smoked Spanish paprika, and garlic. Stuffed in a natural pork casing and slow-cured to perfection, it offers a deep red hue and a complex flavor profile that is both rustic and refined. The texture strikes a perfect balance between firm and yielding, releasing notes of smoky warmth, savory richness, and a whisper of sweet spice. Each slice evokes the rolling dehesas where Ibérico pigs forage freely, their acorn-rich diet imbuing the meat with a nutty elegance. It is a chorizo of character, made not just for eating but for savoring.
Pairings And Suggestions
Slice thinly and serve on a charcuterie board with Manchego, Marcona almonds, and quince paste for a quintessential Spanish aperitivo.
Tuck into a warm crusty baguette with piquillo peppers and a drizzle of olive oil for a rustic bocadillo.
Chop and render lightly to add smoky depth to paellas, scrambled eggs, or lentil stews.
Pair with red wines like Rioja or Ribera del Duero, or even a dry sherry to highlight its spice and umami.
Serve with sourdough crackers and pickled guindilla peppers for a contrast of textures and a touch of acidity.
From Dehesa To Table: A Spanish Legacy
Behind every slice of this chorizo is a story of landscape and legacy. Raised in Spain’s oak-strewn dehesas, Ibérico pigs enjoy a natural diet rich in acorns, which infuses their meat with distinctive flavor and luxurious texture. The term “cular” refers to the traditional wide casing, which allows for a longer and slower curing process. This patience pays off in complexity: deep red tones, marbled fat, and the unmistakable scent of Spanish paprika and smoke. A staple in rural homes and upscale tapas bars alike, this chorizo brings the spirit of Spain’s culinary heritage to your table—one deeply flavorful bite at a time.
Storage Instructions
Store in a cool, dry place away from direct sunlight. Once opened, wrap tightly in parchment or wax paper and refrigerate. For best flavor, allow to come to room temperature before serving.
The Cular Chorizo Ibérico Rojo stands as a hallmark of authentic Spanish craftsmanship. Made from select cuts of Ibérico pork shoulder—renowned for its rich marbling and buttery mouthfeel—it is seasoned with sea salt, sweet smoked Spanish paprika, and garlic. Stuffed in a natural pork casing and slow-cured to perfection, it offers a deep red hue and a complex flavor profile that is both rustic and refined. The texture strikes a perfect balance between firm and yielding, releasing notes of smoky warmth, savory richness, and a whisper of sweet spice. Each slice evokes the rolling dehesas where Ibérico pigs forage freely, their acorn-rich diet imbuing the meat with a nutty elegance. It is a chorizo of character, made not just for eating but for savoring.
Slice thinly and serve on a charcuterie board with Manchego, Marcona almonds, and quince paste for a quintessential Spanish aperitivo.
Tuck into a warm crusty baguette with piquillo peppers and a drizzle of olive oil for a rustic bocadillo.
Chop and render lightly to add smoky depth to paellas, scrambled eggs, or lentil stews.
Pair with red wines like Rioja or Ribera del Duero, or even a dry sherry to highlight its spice and umami.
Serve with sourdough crackers and pickled guindilla peppers for a contrast of textures and a touch of acidity.
Behind every slice of this chorizo is a story of landscape and legacy. Raised in Spain’s oak-strewn dehesas, Ibérico pigs enjoy a natural diet rich in acorns, which infuses their meat with distinctive flavor and luxurious texture. The term “cular” refers to the traditional wide casing, which allows for a longer and slower curing process. This patience pays off in complexity: deep red tones, marbled fat, and the unmistakable scent of Spanish paprika and smoke. A staple in rural homes and upscale tapas bars alike, this chorizo brings the spirit of Spain’s culinary heritage to your table—one deeply flavorful bite at a time.
Store in a cool, dry place away from direct sunlight. Once opened, wrap tightly in parchment or wax paper and refrigerate. For best flavor, allow to come to room temperature before serving.
Curated Selection
recommended for you
