If you like Chorizo you’ll adore this. PGI, PDO.
Chorizo made from those beautiful free range black Iberico pigs that wonder around the Dehesa (grass, scrub and oak trees) of central, Southern Spain and Portugal. They really do have it good these pigs especially compared to the majority of Spanish raised pigs. At least a Hectre of Dehesa is required to raise one pig.
It’s commonly thought the breed was brought to Spain and Portugal by Phoenicians from the Eastern Mediterranean coast (current day Lebanon). At some point wild boars interbred with the domistic pigs and the rest is history. They are now part of the ecco system and important for the growth and preservation of the Dehesa.
The taste is more subtle than standard Chorizo, mild paprika, nutty and soft buttery after taste. Lovely with a bit of Manchego and of course a glass of red wine or beer.
Like Iberico ham the older the sausage the better the taste and Bellota is the best. There are so many types of Chorizo in Spain and Portugal, skinny, spicy, sweet, Sobrado (which is more soft and famous in Valencia and the Islands), Iberico, Bellota and cooking (and there’s lots of them too) to name but a few. I haven’t found a bad one so just try as many as you can. Personally we at Protectedfoods prefer it sliced very thin from a Iberico Chorizo of decent girth (that sounds wrong) and not ready sliced in a vacuum pack. As with ham let it sweat a little before you eat it, few minutes in the sun makes all the difference to the taste.
There’s so many places to buy it including local supermarkets. It tastes good but it tastes better in Spain or Portugal, in the sun with a glass of wine.
We can highly recommend Sevilla as one of the most beautiful Cities in Europe with some wonderful, ham and Chorizo. If you go try the En Rama Manzanilla Sherry, it’s like no sherry you’ve had before. It basically means raw in it’s most natural state. Served cold on a hot day with a bit of tapas and it’s heaven.
Buy it here.
If you do buy some let Protectedfood know about your experience.
Links to other related posts on protectedfoods here.