Details

Montanegra Iberico Chorizo 100g sliced is produced from Iberico pigs in Extremadura. Montanegra Iberico Chorizo sliced is soft, sweet, smooth with balanced flavours.

Iberico charcuterie can only come from black pigs of the Iberian breed whose unique origin can be traced back to ancient times. This legendary and select race has many qualities, including a great capacity to accumulate fat under its skin and between the muscular fibres. The fat is what produces the typical white streaks that make its hams so special.

The main feature that distinguishes Iberico from the rest of charcuterie is the purity of the breed, allowed to freely move around the extensive wooded pastures called Dehesas. At least a hectare of healthy dehesa is needed to raise a single pig. All pigs are fed on a diet of grass and the best acorns from Holm and Cork Oak meadows to provide its distinctive aroma and exquisite taste.

Charcuterie is generally classified by the amount of acorns eaten before slaughter. The official classification allowed is distinguished mainly between Iberico de Bellota which are pigs purely fed on acorns or Iberico de Cebo which are pigs fed on a minor proportion of acorns and a combination of compound feeds approved by the corresponding Denomination of Origin.

Name: Montanegra Iberico Chorizo Cular 100g

Ingredients: Iberian Pig meat, salt, garlic, paprika, oregano, MILK protein, dextrin, MILK powder, garlic powder, dextrose, antioxidant (E-392), preservative, colouring (E-160c), preservatives (E-252, E-250) and acidity correctors (E-331iii).

Net Weight: 100g

Drained Weight: N/A

Storage: Keep refrigerated between 0-5 degrees

Best Before: See Label

Allergens: Milk

Montanegra (Extremadura)
Thanks to the knowledge gained during more than 70 years and several generations dedicated to this activity, Montanegra produces Ibérico products that are considered to be amongst the best nowadays in Spain. A family business located in the D.O. ‘Dehesa de Extremadura’ in the Southwest of Spain. Its geographical location is one of the best areas of oak trees in the region, making the maximum use of the pasture for the breeding of Black Iberian Pigs.

About 75% of the production is Montanegra’s own cattle, leaving 25% to other Dehesas. Montanegra has an important level of ownership in the main abattoir of the province of Badajoz, therefore having larger control over this process. The drying rooms in Nogales have a capacity of 150,000 hams; the drying rooms in Higuera La Real have approximate capacity for 500,000 hams. The premises located in the South of Badajoz are ideal for the curing process due to the microclimate of the area.

The quality of Montanegra’s hams has recently been recognised by winning a 3 star Great Taste Award in 2013 for their Jamón Ibérico de Bellota D.O. elevating their ham products to some of the best in the UK.