Although the term “chorizo” is used throughout the Spanish-speaking world, it has different meanings in different countries and regions. In Spain, chorizo is a spicy sausage made from pork and we usually find many varieties, all of them regional and each with its own flavor. But if there is one that stands out above the rest, it is undoubtedly the Iberian chorizo. This product is the emblem of Spanish sausages, but as with other types of Iberian sausages, there are different varieties and here we tell you about them.

Chorizos according to the purity of the breed and feed:

ACORN-FED IBERIAN CHORIZO

Acorn-fed chorizo is one of the most popular and of the highest quality. It is obtained from Iberian breed pigs that feed on acorns and natural pastures and are raised in the freedom of the pastures. Its flavor is very particular, both for the quality of the meat and for the marinades with which they are seasoned.

IBERIAN CHORIZO

Also known as “chorizo de cebo ibérico”, it is obtained from an Iberian pig of the Iberian breed. These pigs have been bred in captivity and fed on selected natural feed. There is a variant called chorizo de cebo de campo, which is made from the meat of the same Iberian pigs but with the difference that they live in the wild.

Chorizos according to their shape:

IBERIAN CHORIZO

The shape of this chorizo is elongated and cylindrical, since the content is introduced inside the pig’s own intestine. Generally, Iberian chorizos are made using the pig’s small intestine, but there is a variety within this category called “chorizo cular”, in which the final part of the animal’s intestinal tract is used. This particularity in its manufacture gives the product a larger diameter, which makes a slower and longer curing process necessary so that it reaches the entire sausage in the same way and is uniform.

IBERIAN CHORIZO SAUSAGE CANDLE

The chorizo vela is a small-sized sausage, less than 25 cm long and a maximum thickness of about 3 cm. The particularity lies in the fact that it tends to have a finer mince and, as the casing in which it is stuffed is of smaller caliber, its curing period is shorter. The latter makes the candle a product with a
softer, but with all the properties of the Iberian sausage. Finally, it is important to take into account the marinade of the chorizo, since it is not the same as the chorizo itself.
a spicy chorizo than a sweet one and that will determine the characteristics of the final product. For the preparation of César Nieto’s Chorizo de Bellota, the best lean meats of the Iberian pig are chosen and seasoned with our family’s traditional marinade, with the same recipe used by our grandparents, which includes Pimentón de La Vera and the best Spanish garlic. It is then stuffed into natural casings so that the chorizo retains all its properties, and is hung for curing in our facilities next to the mountains, thus obtaining a product that provides the palate with one of the most intense and traditional pleasures of Guijuelo. The meat and ingredients are also carefully selected for the preparation of the César Nieto Iberian Acorn-fed Chorizo de Bellota Ibérica Vela,

You can find these products in whole pieces, half pieces and sliced in our online store.