About this cut
Chorizo Ibérico represents the pinnacle of Spanish charcuterie, crafted from the legendary black-hoofed Iberian pig. This cured sausage is characterized by its deep ruby hue and intense marbling, achieved through a blend of coarsely ground lean meat and melting back fat. Seasoned with the world-renowned Pimentón de la Vera, it offers a complex balance of smoky sweetness and savory depth that lingers on the palate. Its texture is exceptionally supple, thanks to the high oleic acid content derived from the pigs' acorn-rich diet.
Taste-DNA
Crafted from select trimmings of the Ibérico pig, typically including the shoulder (magro) and premium back fat (tocino), which ensure a perfect fat-to-protein ratio. The inherent intramuscular fat of the breed is key to the sausage's signature silken mouthfeel after the curing process.
Preparation
Cooking Guide
While traditionally enjoyed raw and thinly sliced at room temperature, Chorizo Ibérico is a powerhouse in the kitchen. When sautéing, use a cold pan to slowly render the vibrant, smoky oil, which serves as a flavorful base for vegetables or seafood. Avoid high heat for extended periods, as the delicate fats can break down and the paprika may turn bitter. For stews, add the chorizo in the final third of cooking to infuse the broth without losing the sausage's structural integrity.
Core Temperatures
Portions per Person
Serve at exactly room temperature to allow the oleic fats to reach their melting point, enhancing the nutty profile. Pair with a structured Rioja Reserva or a dry Sherry like Amontillado to cut through the richness.