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Señorío Acorn Fed 100% Ibérico Cured Morcón Chorizo, 100g

£9.50

Acorn-rich, smoky. Lean shoulder meat, coarsely chopped. Generous flavour, slice and impact.

Freshly sliced in our Balham Deli.

This is a regional variant of the chorizo made using large pieces of acorn fed ibérico meat from the Dehesas of Extremadura, SW Spain.

It is made with large pieces of lean meat, combined with sufficient fat to give it a pleasing texture, and seasoned with mild smoked paprika. The flavour is rich, nutty and intense with a pleasing note of warm smokiness.

*Vacuum-packed

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Acorn-rich, smoky. Lean shoulder meat, coarsely chopped. Generous flavour, slice and impact.

Freshly sliced in our Balham Deli.

This is a regional variant of the chorizo made using large pieces of acorn fed ibérico meat from the Dehesas of Extremadura, SW Spain.

It is made with large pieces of lean meat, combined with sufficient fat to give it a pleasing texture, and seasoned with mild smoked paprika. The flavour is rich, nutty and intense with a pleasing note of warm smokiness.

*Vacuum-packed

Nutrition Per 100g
Energy 1936 kj / 463 kcal
Fat 39g
of which saturates 18.4g
Carbohydrate 2.4g
of which sugars 0g
Protein 25.7g
Salt 3.73g
Pork, salt, paprika, dextrose, dextrin, vegetal fibre, spices and spices extracts, preservatives: E252 and E250. Made with 162g of Spanish pork per 100g of finished product. Moisture is lost during curing and maturation.
Keep refrigerated below 8˚C. Once opened, consume within 3 days. For best flavour, remove from fridge and open pack at least 30 minutes before serving.

What is Spanish chorizo?

Spanish chorizo is a pork sausage seasoned with Spanish smoked paprika, known as pimentón. It’s typically made with coarsely chopped pork and garlic, and depending on the variety, may also include chilli for heat. The paprika gives chorizo its distinctive smoky flavour and deep red colour.

What is the difference between cooking chorizo and cured chorizo?

Cooking chorizo is a fresh, soft sausage that must be cooked before eating. It is moist and similar in texture to a classic British sausage, releasing delicious paprika-infused red oil as it cooks. Cured chorizo, on the other hand, has been air-dried and is ready to eat. It is firm in texture and enjoyed sliced, much like salami.

How do I serve cured chorizo?

Cured chorizo is best thinly sliced and served as part of a tapas spread, in sandwiches, as a pizza topping, or simply enjoyed on its own with good bread.

  • Weekday UK delivery costs £4.95 (FREE on orders over £60), excluding the Scottish Highlands & Islands. We do not deliver to Northern Ireland. 
  • Saturday UK delivery costs £7.95, excluding the Scottish Highlands & Islands. 
  • Click here for information regarding Scottish Highlands, Northern Ireland, and off-Mainland UK delivery. 
  • During checkout, you can select your preferred delivery date (Tuesday to Saturday). Orders can be scheduled up to 30 days in advance, or 60 in the run-up to Christmas. 
  • Orders placed before 11:00 am are eligible for next working day delivery (Tuesday to Saturday). 
  • Please note that deliveries are not available on Sundays or Mondays for most of the year, except during peak trading periods in December. Orders placed after 11:00 am on Fridays will be despatched after the weekend for delivery from Tuesday onwards, unless a later date is selected. 
  • Our courier, DPD, will send a notification on the day of delivery with a one-hour delivery window - between 8:00 am and 6:00 pm - to help you plan your day. 
  • You may also specify a 'safe place’ for your delivery if no one will be available to receive it. Please be aware that we cannot request specific delivery times or calls from the driver. 

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