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From timeless classics to modern breakthroughs—discover what Abundio has in store.
A 100 g pack of sliced Iberico ham for the ultimate in convenience. ÊEnjoy one of the finest hams the world has to offer without having to slice.
Let's break down the characteristics of this ham:
Jamon: Spanish for 'ham'. ÊEasy.
Iberico: ÊAn 'Iberico' ham is fundamentally different from a 'Serrano' ham because the pig used is a different race - the black-footed, Iberian pig. ÊThe properties of the meat produced by this pig are what gives Iberico ham it's highly sought-after characteristics: a richer, darker colour; a stronger, more complex flavour; fine veins of delicate fat running through the meat etc.
Cebo: This is the non-acorn fed variety of Iberico ham. ÊWhilst the difference in price is enormous, the actual difference in flavour is not so massive. ÊThe main flavour components come from the fact that this is still an Iberico pig, which is common to both 'bellota' and 'cebo' varieties. ÊThe 'cebo' lacks the slight fruity/nutty edge which raises the 'bellota' to caviar status (and price). ÊIf you're new to Iberico hams, this is what we'd recommend as a starting point.
Guijelo: a town and surrounding area in Salamanca, famous for the production of Iberico meats.
24 months: ÊThis ham is brought to market in the 2nd year after slaughter, which means it has been cured for 24 months. ÊThe longer a ham cures, the longer it has to develop the exquisite flavours and textures typical of Ibericos.
Pork from Iberico Pigs fed on Acorns and mixed grains, Salt, Sugar, Dextroise, Preservatives: E252, E250, Antioxidant: E301, E331iii
","brand":{"@type":"Brand","name":"abundio"},"aggregateRating":{"@type":"AggregateRating","ratingValue":"4.0"}},{"@type":"Product","name":"Abundio Chorizo Cular Iberico Bellota Piece 600 g Approx.","url":"/product/48560510","image":"https://images-na.ssl-images-amazon.com/images/I/51BlldhMmaL.jpg","offers":{"@type":"Offer","price":1430,"priceCurrency":"CHF","availability":"https://schema.org/OutOfStock","hasMerchantReturnPolicy":{"@type":"MerchantReturnPolicy","returnPolicyCountry":"ch","applicableCountry":["ch"],"returnPolicyCategory":"https://schema.org/MerchantReturnFiniteReturnWindow","merchantReturnDays":14,"returnMethod":"https://schema.org/ReturnByMail","returnFees":"https://schema.org/FreeReturn","refundType":"https://schema.org/StoreCreditRefund"}},"description":"\n\n\n\n\n\nA half stick of premium chorizo Iberico bellota from our supplier in Guijuelo, the home of Iberico meats. ÊThis is chorizo made from Iberian, acorn-fed pork. ÊOur supplier selects the best cuts (which is unusual for a chorizo) of loin and hand chops the meat. ÊSo rather than very generic, processed chorizo, you are getting an almost hand-made chorizo with larger than usual chunks of top-quality, juicy meat.
Words can't really do justice to just how special this chorizo is. ÊIt really doesn't get any better.
Let's break down the characteristics of this chorizo:
Chorizo: A cured sausage made from chopped pork loin and pork fat and flavoured with various spaces, most importantly pimenton.
Cular:ÊThis is the large-diameter format chorizo, perfect for hand or machine slicing. ÊThe casing is natural tripe of course.
Iberico:ÊIberico meats are fundamentally different from a 'Serrano' (or white) because the pig used is a different race - the black-footed, Iberian pig. ÊThe properties of the meat produced by this pig are what gives Iberico meat it's highly sought-after characteristics: a richer, darker colour; a stronger, more complex flavour; more prevalent, better flavoured fat.
Bellota:ÊSpanish for 'Acorn', but designating that the pig is entirely acorn fed. ÊFor a chorizo to be 'Iberico', it must be a black-footed pig, but acorn feeding is not compulsory. ÊThe cheaper Iberico chorizos are non-acorn fed , or 'Cebo'. ÊHowever, acorn feeding adds another, exquisite level to the flavour of the meat and makes it the most sought-after and delicious (and expensive).
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To come.\n\n
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