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Spicy Iberian Extra Chorizo from La Alberca – Capaduras
De La Alberca
- Origin: Iberian chorizo is made from Iberian breed pigs raised in oak pastures (dehesas), where they feed mainly on acorns and natural grasses.
- Meat and seasoning: The base of extra Iberian chorizo is lean Iberian pork. The seasoning includes salt, paprika (sweet or spicy), garlic, and occasionally other spices such as oregano or black pepper.
- Curing: Once the mixture is stuffed into natural casing, the chorizo undergoes a minimum curing period of 4 weeks.
- Texture: The slow and controlled curing process results in a firm and juicy texture, with a compact and uniform consistency.
- Flavor: The flavor is deep and balanced, with smoky and spicy notes that reflect the quality of the meat and the curing process.
GLUTEN FREE | 100% NATURAL
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€7.23
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The famous Iberian longaniza from Hermanos Hoyos is a unique delicacy produced in La Alberca, a region renowned for its culinary tradition. Made with high-quality Iberian pork, this longaniza stands out for its intense, spicy flavor. Its curing process in the ideal conditions of La Alberca allows the flavors to concentrate, resulting in an exceptional product.
Hermanos Hoyos Iberian longaniza is appreciated for its authenticity and its connection to the region's rich gastronomic heritage, making it a premium choice for lovers of Iberian cured meats.
Minimum curing time: 4 weeks.
Price per kilo: €15.90
RECOMMENDATIONS:
Store in a cool, dry place, away from direct light and drafts, preferably in a refrigerated environment.
Enjoy at room temperature. Take the Iberian chorizo out of storage about 20 minutes before consumption to let it temper. This allows the flavors and aromas to fully develop and the fat to soften ideally.
Slice only what you need for each serving.
Store leftover chorizo. If you're not consuming the entire piece, wrap it in plastic film or a clean cotton cloth and store it in a refrigerated place.
SHIPPING:
Shipped vacuum-sealed or wrapped in vegetable paper.
We use a rigid cardboard box specifically designed to fit the product during transport.
PREFERRED CONSUMPTION:
Best consumed within 24 months if vacuum-sealed, or within 5 to 6 weeks if not.
Certified by Certicar CP/NCI/003/17, an accredited Iberian certification entity.
Nutritional Values (Per 100 g portion)
- Energy: 459 kcal
- Fat: 39 g
- Saturated Fat: 12.8 g
- Carbohydrates: 1.1 g
- Sugars: 1.1 g
- Protein: 25.9 g
- Salt: 2.5 g
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Data sheet
- Colocarla en un lugar fresco y seco, alejado de lugares donde pueda darle el sol
- Magro ibérico, sal marina, pimentón picante de la vera y ajo
- : Etiquetas que cumplen con el Real Decreto 1334/1999, Norma general de etiquetado, presentación y publicidad de los productos alimenticios y Real Decreto 4/2014, productos acogidos a la Norma de Calidad del Ibérico
- - 1/2 kilo (contiene 3 o 4 capaduras de 150 gramos cada aprox.) - 1 Kilo ( contiene 6 o 7 capaduras de 150 gramos cada aprox.)
Specific References
- 8436546190141
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