100% Acorn-Fed Iberian Cular Chorizo Único, Beher
Their pigs spend the first stage of their lives on the farm, feeding on natural grains produced on site until they reach a weight of between 40 and 50kg, when they are moved to the dehesa pastures.
There they enjoy an exquisite diet made up of this selection of grains, as well as grasses, tubers, roots and acorns, reaching 90/100kg by early October (when the montanera season begins), the moment when the acorns fall and become their exclusive food until they reach an approximate adult weight of 180kg. This is essential to preserve the Iberian breed and to be able to call it acorn-fed Iberian.
This 100% acorn-fed Iberian cular chorizo is made according to our grandparents’ oldest recipe, preserving the legacy of authenticity and natural flavor. The meat selection is carried out with special care and attention, leaving only a minimal amount of fat before proceeding with a coarse grind.
Tasting Notes
La Vera paprika and the finest selected spices create a marinade that gives it a unique flavor. Its low preservative content makes it one of the most wholesome products, with a persistent and pleasant flavor.
Qualitative/quantitative composition: 100% Iberian pork, salt, paprika, garlic, oregano, powdered milk, dextrin, dextrose, emulsifiers: E-450i, E-452i, sugar, antioxidants: E-301, E-325, E-331iii, preservatives: E-252, E-250; coloring: E-120. Natural casing.
Producer: Beher
Location: Guijuelo (Salamanca)
Nutritional value / 100gr
- ENERGY: 1743kj / 441kcal
- FAT: 36,3gr
- OF WHICH SATURATED FATTY ACIDS: 14,4gr
- CARBOHYDRATES: 1,6gr
- OF WHICH SUGARS: < 0,5gr
- DIETARY FIBER: < 1gr
- PROTEIN: 26,9gr
- SALT: 3gr
Gluten-free and vacuum-packed.
Expiration date: 9-12 months from the time of sale.
Storage conditions: keep refrigerated. Once opened, consume within one month.
Made in Spain Gourmet Pairing
For BEHER Cular Chorizo
To speak of BEHER’s Iberian cular chorizo is not to speak of just another cured sausage. It is to speak of balance between marbled fat, quality paprika, slow curing and aromatic depth. It is elegant intensity, not aggression. And the pairing should respect that.
At Made in Spain Gourmet, we do not believe in accompaniments that overshadow the product. We believe in enhancing it.
Red wines with structure and freshness
The paprika and Iberian fat need acidity to cleanse the palate and tannin to accompany them.
- Ribera del Duero crianza or reserva: structure, black fruit and well-integrated oak that harmonize with the power of the chorizo.
- Rioja reserva: more elegant, with spicy notes that converse with the paprika.
- MencÃa from Bierzo: if you are looking for freshness and a more Atlantic profile.
The key is not extreme power, but balance.
Brut nature sparkling wines (the surprise)
A brut nature Cava works extraordinarily well.
The bubbles cleanse the fat, the acidity brings balance, and the whole becomes longer and more elegant on the palate.
It is a less obvious pairing, but a tremendously effective one.
Toasted craft beers
An amber ale or toasted-style beer brings malty notes that accompany the curing without competing with it. Ideal for a more informal yet equally gastronomic approach.
Cheeses to serve alongside (with care)
- Cured sheep’s milk cheese (balance and firm texture)
- Aged Manchego cheese if you are looking for intensity
- Avoid very dominant blue cheeses that would mask the chorizo’s profile
The Mediterranean detail
Good rustic bread, a subtle drizzle of early-harvest EVOO and mild olives. Nothing more. There is no need to complicate things when the product is honest.
What is the Protected Designation of Origin?
The Protected Designation of Origin, or PDO, is a regulated quality seal that guarantees a product has been made following a specific process in a specific region. This ensures exclusive, consistent quality across all products sharing the same Designation of Origin. As regards Iberian shoulders and hams, which come from animals complying with Iberian pig regulations, there are only 4 in the world.
- P. D. O. Guijuelo: located in Salamanca.
- P. D. O. Los Pedroches: from the province of Córdoba.
- P. D. O. Jabugo: from the Sierra de Aracena and Picos de Aroche, in Huelva.
- P. D. O. Dehesa de Extremadura: where the one million hectares of dehesa pastureland we have in Extremadura are an ecological paradise for our pigs.