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Iberian Acorn-fed Mild Chorizo - Pack 80 g

Regular price
5,70 €
Regular price
Sale price
5,70 €
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  • Acorn-fed 100% Iberian breed

  • Feeding: Feed + Cereals + Acorns + Herbs + Wild Plants

  • May contain traces of milk protein and soy protein.

Elegant envelope with 80 grams of exquisite sausage, cut with a knife by professional ham artisans and with the mildest flavor of all. This fantastic chorizo is made from the highest quality lean parts of the pig, selected exclusively for the production of this product. The secret of its quality lies in the meat, which is then seasoned with paprika and spices, according to the traditional recipe, to give it its final touch of flavor. Iberian sausages are also a delicacy like this Iberian Chorizo de Bellota Ibérico cured and obviously made in the Iberian Peninsula, enjoy it!

  • Delivery in 24-48 hours on the peninsula

  • Returns in 7 days from receipt of the product

Chorizo de Bellota  Ibérico Suave - Sobre 80gr Chorizo 5.80
Chorizo de Bellota  Ibérico Suave - Sobre 80gr Chorizo 5.80


What is chorizo?

Within the range of the famous cold sausages of our gastronomy, chorizo undoubtedly occupies a very special place. To sum up, chorizo is made with the highest quality lean pork parts, seasonings and different spice, and just like lomo or jamón, chorizo needs time, although this case the dry curing period is much shorter.

The characteristic red colour of the chorizo is due to the paprika, an essential ingredient in the preparation of the coveted sausage. In fact, this characteristic is what makes the Spanish chorizo a standard and a unique product in the world's gastronomy, the taste and color make it different from other sausages and chorizos from other places.

In Enrique Tomás you will find a high-quality product with pieces and slices of Chorizo Ibérico Bellota, made with acorn-fed Iberian pork, which is used to make the exquisite Pata Negra hams. As well as Iberian Chorizo, a product obtained from pigs of the Iberian breed but whose diet has not included acorns.

Spanish cured meats

The Spanish gastronomy is world famous and its sausages, together with the Jamón Ibérico, are one of the protagonists of this popularity. Each region and town has its own products and, above all, the traditional preparation and local flavours are valued: chorizos, fuet, salchichón, chistorra and other wonders that many of us could not do without.

When we speak of cured meats we refer to a processing technique, therefore, what is known as cold meat is not sausage, nor can our beloved jamón be considered as such. To make a good cured meat you need meat from different parts of the pig (lean areas and fat) and seasonings that can vary according to each cook and/or product to be prepared. Once all the ingredients have been combined, the mixture is stuffed into a natural or artificial casing, as the case may be, and allowed to cure for as long as it needs to acquire its colour, flavour and texture.


Nutritional Information (per 100g of product)

  • Energy Value (KJ/kcal): 1785 KJ / 425 kcal
  • Fat: 33.4 g
    • of which saturated fatty acids: 12.36 g
  • Carbohydrates: 7.8 g
    • of which sugars: < 0.5 g
  • Proteins: 23.14 g
  • Salt: 4.5 g


Keep refrigerated between 3 - 8ºC. Necessary to maintain the organoleptic and microbiological qualities of the product. Once opened, keep refrigerated for a maximum of 3 days.



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    • Acorn-fed 100% Iberian breed

    Feeding: Feed + Cereals + Acorns + Herbs + Wild Plants






    May contain traces of milk protein and soy protein.