Alta Expresión 100% Acorn-Fed Iberian Cular Chorizo (COVAP)
At Made in Spain Gourmet, we carefully select only those cured meats that embody the very best of Spanish gastronomy. Alta Expresión 100% Acorn-Fed Iberian Cular Chorizo is one of the finest expressions of traditional Iberian charcuterie, crafted from lean meat sourced from 100% Iberian pigs raised free-range in the renowned oak pastures (dehesas) of Los Pedroches and naturally fed on acorns and native grasses during the montanera, the final free-range fattening season that gives authentic Iberian pork its distinctive character.
Traditionally handcrafted and dry-cured for 70 days in natural cular casing, this exceptional chorizo develops remarkable depth of flavour and complexity. Premium Pimentón (Spanish smoked paprika) and carefully selected natural spices enhance the richness of the meat while preserving the authentic character of premium Iberian pork.
The result is a beautifully balanced chorizo with a firm yet succulent texture, an intense and elegant aroma, and delicate marbling that provides richness, smoothness, and a long, refined finish, making it one of the finest examples of gourmet Iberian charcuterie.
Food Pairing
The bold yet elegant character of 100% Acorn-Fed Iberian Cular Chorizo pairs beautifully with wines and beverages that enhance its rich, spicy nuances.
At Made in Spain Gourmet, we recommend serving it with:
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Oak-aged red wines made from Tempranillo, Garnacha, or Monastrell.
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Lees-aged white wines.
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Brut Reserva or Brut Nature Cava.
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Fino or Amontillado Sherry.
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Premium red Vermouth.
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Craft Amber Ale or Lager beers.
Serving Suggestions
To fully appreciate its aroma and texture, remove the chorizo from the refrigerator 20 to 30 minutes before serving, allowing it to reach an ideal temperature of 20–22°C (68–72°F).
Slice thinly and serve on a gourmet charcuterie board accompanied by artisan sourdough bread, traditional Spanish breadsticks (picos), aged cheeses, selected olives, or a drizzle of premium Extra Virgin Olive Oil.
It is equally perfect for gourmet appetizers, Iberian charcuterie boards, artisan sandwiches, or as the centrepiece of an authentic Spanish culinary experience.
When a product reaches this level of quality, simplicity is always the finest accompaniment.
Traceability
At Made in Spain Gourmet, we believe true excellence always begins at the source.
This 100% Acorn-Fed Iberian Cular Chorizo comes from free-range Iberian pigs raised in the Los Pedroches dehesa, where they feed naturally on acorns and the native resources of this unique ecosystem throughout the montanera.
Every piece undergoes rigorous quality controls, ensuring complete traceability from the animal's upbringing through to the final curing process, guaranteeing authenticity, consistency, and exceptional quality.
Technical Information
Product: Alta Expresión 100% Acorn-Fed Iberian Cular Chorizo
Breed: 100% Iberian.
Feeding: Acorns, natural pasture, and native resources of the dehesa.
Curing: 70 days.
Presentation: Whole piece, vacuum-packed.
Ingredients
Lean Iberian pork, salt, spices, sugars (lactose, sucrose, and dextrose), emulsifiers (disodium diphosphate, trisodium diphosphate, sodium polyphosphate, and pentasodium triphosphate), milk and soy proteins, dextrin, antioxidants (sodium ascorbate and ascorbic acid), preservative (sodium nitrite), colour (carmine), natural pork casing.
Allergens
Contains:
Storage
Keep refrigerated.
Once opened, wrap in food-safe film or charcuterie paper and consume preferably within one month.
Shelf Life
9 months from the date of sale.
Always refer to the date printed on the product label.
Average Nutritional Values (per 100 g)
| Nutritional Information |
Per 100 g |
| Energy |
2,102 kJ / 503 kcal |
| Fat |
46 g |
| of which saturates |
17 g |
| Carbohydrates |
0 g |
| of which sugars |
0 g |
| Protein |
24 g |
| Salt |
3.5 g |
Producer
COVAP (Cooperativa Ganadera del Valle de los Pedroches) is internationally recognised as one of Spain's leading producers of premium Iberian products, combining traditional craftsmanship with complete control over every stage of production, from breeding to curing.
Origin
Located in Los Pedroches, in the province of Córdoba (Andalusia), lies one of Europe's largest Mediterranean oak woodlands (dehesas). This exceptional natural environment provides the ideal conditions for raising 100% Iberian pigs and producing some of the world's finest Iberian hams and cured meats.
Tasting Notes
Appearance
Deep, bright ruby-red in colour with delicate pearly marbling that reflects the exceptional quality of the meat and the acorn-based diet enjoyed during the montanera.
Aroma
Rich, clean, and elegant, with pronounced notes of cured meat, premium Spanish smoked paprika, and a harmonious blend of carefully selected natural spices.
Palate
Firm yet silky and remarkably juicy. The finely marbled fat melts gently on the palate, bringing richness, balance, and depth, while the smoked paprika and spices enhance the flavour of the Iberian pork without overpowering it. The finish is long, refined, and exceptionally elegant, faithfully expressing the excellence of traditional Iberian charcuterie.