Alta Expresión 100% Acorn-Fed Iberian Cular Chorizo, Sliced (COVAP)
At Made in Spain Gourmet, we select only those cured meats that truly represent the finest of Spanish gastronomy. Alta Expresión 100% Acorn-Fed Iberian Cular Chorizo is one of the great classics 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.
Traditionally prepared and dry-cured for 70 days in natural cular casing, this exceptional chorizo develops remarkable depth of character. Premium Pimentón (Spanish smoked paprika) and carefully selected natural spices enhance the flavour of the meat while allowing the authentic taste of premium Iberian pork to shine through.
The result is a beautifully balanced chorizo with a firm yet succulent texture, an intense and elegant aroma, and delicate marbling that delivers richness, depth, and a long, refined finish, making it one of the finest examples of gourmet Iberian charcuterie.
Food Pairing
The bold yet elegant character of Alta Expresión 100% Acorn-Fed Iberian Cular Chorizo pairs beautifully with wines and beverages that complement 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 product from the refrigerator 20 to 30 minutes before serving, allowing it to reach an ideal temperature of 20–22°C (68–72°F).
Arrange the slices individually on a gourmet charcuterie board and accompany them with 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 gastronomic experience.
When a product reaches this level of quality, simplicity is always the finest accompaniment.
Traceability
At Made in Spain Gourmet, we believe 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 is subject to rigorous quality controls, ensuring complete traceability from the animal's upbringing through to the final curing process, guaranteeing authenticity, consistency, and outstanding 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: 70 g vacuum-packed sliced blister pack.
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
Los Pedroches, in the province of Córdoba (Andalusia), is home to one of Europe's largest Mediterranean oak woodlands (dehesas). This unique 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
Bright, deep ruby-red in colour, with fine pearly marbling that reflects both the exceptional quality of the meat and the acorn-based diet enjoyed during the montanera.
Aroma
Intense, clean, and elegant, revealing rich aromas of cured meat, premium Spanish smoked paprika, and a delicate blend of perfectly balanced natural spices.
Palate
Firm yet silky and remarkably juicy. The finely marbled fat melts gently on the palate, providing richness and balance, 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 heritage and excellence of traditional Iberian charcuterie.