Chorizo ​​Iberico Bellota Sausage, 250 g

Ibéricos Brisa is a family business located in the heart of the famous Dehesa countryside in the province of Salamanca, Spain. This small business preserves the tradition of maturing Iberian pork, keeping its animals in open oak forests where their natural diet is acorns ( bellotas ) and pasture.

The acorn diet, combined with native Iberian genetics, results in meat with exceptional marbling, flavor and aroma. Brisa's chorizos and salchichons reflect the same artisanal excellence, processed in small batches and slowly aged in their cellars.

Velita de Chorizo ​​Ibérico de Bellota is a thin "velita" type of chorizo ​​(mostly reminiscent of Hungarian thin sausage) that concentrates premium flavors in a compact form.

To make it, Brisa's experts carefully select the best cuts of acorn-fed Iberian pork, mince it, then mix it with salt, paprika, garlic and a masterful blend of spices. The mixture is stuffed into a small intestine (which can be collagen or natural intestine), then dried and matured under controlled conditions.

The choice of peppers is critical – smoky, sweet or bittersweet varieties can be used, but Brisa ensures a balance so that the chorizo ​​remains elegant and not too strong.

When properly matured, Velita chorizo ​​has a compact yet crumbly texture, with a richly marbled layer of fat that melts in the mouth. Its flavor is powerful and smoky, with peppery warmth, savory pork undertones, and a subtle sweetness from the paprika. It is not hot, but rather spicy, showcasing the quality of the pork.

Thinly sliced, it is excellent on cold cuts, with crusty bread, olives, Manchego cheese, or a dry red wine or sherry to complement its smoky intensity. This chorizo ​​from Brisa faithfully showcases the artisanal use of acorn-fed Iberian pork.