saucisse Iberica espagnole

Spanish Ibérico cular chorizo is one of the most iconic cured meats in Spanish gastronomy. It is made from minced Ibérico pork—from pigs raised free-range and fed on acorns and natural pastures—traditionally seasoned with smoked paprika (pimentón de la Vera), garlic, and salt.

Key characteristics:

• Cular Natural Casing: It is stuffed into a thick natural casing (the blind gut, hence the name "cular"), which allows for a slow, natural curing process resulting in a juicy, firm texture.
• Intense Flavor: Features the smoky, slightly spicy kick of paprika, combined with the deep, aromatic notes of Ibérico fat.
• Appearance: When sliced, it reveals a bright red color with a fine mince and the unmistakable sheen of integrated fat.

Best enjoyed sliced thin as a tapa or in a sandwich, paired with fresh bread and wine.