At Brouwhoeve, we appreciate this chorizo for its robust character and silky-smooth mouthfeel. The infiltration of healthy oleic acid from the acorns gives the sausage an unctuous texture that you rarely find in regular dried sausages. This is a product that shows a dried sausage can have a lively and gastronomic character, in which smoky nuances of paprika blend beautifully with the sweet notes of Ibérico meat. The combination of traditional curing and natural spices provides a significantly fuller experience than ordinary chorizo.

Ibérico Chorizo means choosing a spicy masterpiece in its purest and most balanced form. A lively, silky-smooth delicacy for the enthusiast who loves a powerful, smoky profile and a strikingly pure, harmonious finish.

Flavour The mouthfeel is smooth, meaty and extremely balanced. On the palate, layers of intense meat flavour and a lively kruidigheid, in which a striking balance between the warm pimentón-vuur and a lively, vette structure emerges. The purity of the Ibérico fat supports the richness beautifully, in which the nuances of the spices linger long and harmoniously.

Finish A medium-long, crystal-clear finish. The savoury and smoky notes slowly fade away and make way for a clean memory of the Spanish sun and a refined, silky-smooth finish.

Serving tips & pairings

• Slicing: Remove the natural casing for the slicing (if desired). Slice the chorizo in slices or approximately 3 to 5 millimeter thick under a light angle.

• Temperature: Serve at room temperature (ca. 20-22°C). This allows the fat to become lively and the essential oils of the paprika to be fully released.

• Slicing: Remove the natural casing before slicing, if desired. Slice the chorizo into slices approximately 3 to 5 millimetres thick at a slight angle.

• Use: Delicious on the charcuterie board, but also lively as aroma in a stoofpot or by a verse omelet.

• Feature: Ibérico de Bellota quality; Natural casing; Gerijpt in the mountain air; 500-600 grams pure passie.