These Spanish 'bellota' chorizos are the best of the best. These legendary Iberico chorizos are made from free-range Iberico pigs that feast on rich Spanish acorns, or 'bellotas'. Plentiful exercise and a varied diet of acorns and natural grasses create a flavor unparalleled in the world of sausages.

They are dry-cured and seasoned with Spanish smoked paprika, giving them their famous red color and distinctive flavor. The traditional size makes for a deeper, more complex taste -- and is a perfect size for a party or family gathering. (more info)

These Spanish 'bellota' chorizos are the best of the best. These legendary Iberico chorizos are made from free-range Iberico pigs that feast on rich Spanish acorns, or 'bellotas'. Plentiful exercise and a varied diet of acorns and natural grasses create a flavor unparalleled in the world of sausages.

They are dry-cured and seasoned with Spanish smoked paprika, giving them their famous red color and distinctive flavor. The traditional size makes for a deeper, more complex taste -- and is a perfect size for a party or family gathering.

This Iberico bellota chorizo is one of the first ever to arrive in the U.S. The producer, 'Jamones Fermin', produces this chorizo using 100% Spanish Iberico meat and all of their products are cured in Spain.

They are the first producers of Iberico products to be approved for export to the U.S. This family company is based in the beautiful town of La Alberca high in the mountains near Salamanca. The cool dry air and short summer season are ideal for curing hams and sausages in the age-old Spanish way.
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