Villacastín (Segovia) has been a meeting point for shepherds since ancient times. It used to be an important wool centre in medieval Spain. Here in the middle of the Castilian mountain range at an altitude of 1099 metres, we produce our Chorizo Ibérico de Bellota.
It is made from Iberian pigs, which are exclusively fed on acorns from October to February. Only the noblest pieces of meat are selected. We marinate them with garlic, paprika, salt and country herbs and put them into a natural sausage casing. Then they will remain 4 months in our drying facilities developing an extraordinary flavor.
Intense red color, irregular shape. Fresh, intense aroma, that reminds us of paprika and country herbs. On the palate it is full of country flavours such as acorn and pastures.
Our Chorizo Ibérico de Bellota Olmeda Origenes should be served between 17° and 20°. In order to enjoy and taste all the subtleties of this product, it should be cut in very fine slices.