These Ibérico chorizo slices come from Jabugo, Andalucía, an area world-famous for producing Spain’s finest cured meats.
Made using a carefully selected mixture of acorn-fed Ibérico pigs and Cebo de Campo Ibérico pigs, this chorizo offers a beautifully balanced flavour — rich and savoury with the warmth of paprika, without being overpowering.
The sausage is dry-cured in the traditional way for 3–4 months, allowing the flavours to develop naturally and the texture to become firm yet tender. Thinly sliced and ready to serve, it’s a classic choice for authentic Spanish tapas.
How to enjoy:
Serve at room temperature for full flavour
Add to tapas and charcuterie boards
Pair with cheese, olives and rustic breadsticks
Enjoy with red wine, sherry or a cold beer
Perfect for festive platters and grazing tables
These Ibérico chorizo slices come from Jabugo, Andalucía, an area world-famous for producing Spain’s finest cured meats.
Made using a carefully selected mixture of acorn-fed Ibérico pigs and Cebo de Campo Ibérico pigs, this chorizo offers a beautifully balanced flavour — rich and savoury with the warmth of paprika, without being overpowering.
The sausage is dry-cured in the traditional way for 3–4 months, allowing the flavours to develop naturally and the texture to become firm yet tender. Thinly sliced and ready to serve, it’s a classic choice for authentic Spanish tapas.
How to enjoy:
Serve at room temperature for full flavour
Add to tapas and charcuterie boards
Pair with cheese, olives and rustic breadsticks
Enjoy with red wine, sherry or a cold beer
Perfect for festive platters and grazing tables
