Chorizo Ibérico de Bellota
Smoky pimentón-cured ibérico chorizo.
How this cured sausage is made — and by whom.
The original 5J jamón house, curing 100% ibérico de bellota since 1879. Pigs roam the Sierra de Aracena dehesas eating only acorns. Each leg ages a minimum of 36 months in natural cellars.
Jabugo, Andalusia — the old country around Jabugo, where the soil, weather, and water shape what comes out of the ground. This product can only taste the way it does because it's from here, and nowhere else.
Cured the slow way in mountain-air cellars — salt, time, and the family's recipe. No shortcuts, no nitrates the grandfather wouldn't recognize.
Traditionally cured in the cold months; releases age into the following year.
Slow-cured chorizo from acorn-fed ibérico pork, seasoned with Spanish pimentón de la Vera. Firm, deeply marbled, gently smoky.