Cured Iberian Acorn-fed Sausage
Morcilla Ibérica de Bellota de Casalba, one of the best Iberian sausage houses in Spain located a few kilometers from Ezcaray.
Made with the best acorn-fed lean pork and noble pieces (secreto, presa, aguja), minced by hand. Similar to chorizo, in the marinade the water is replaced by pork blood, which gives this product its characteristic color and flavor.
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Meat: Prepared with the best acorn-fed lean meat and noble pieces (secreto, presa, aguja), partly minced by hand.
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Curing: Drying with oak wood brazier and 4-5 months of curing in natural dryer.
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Origin: Villamayor del Río, Burgos (Spain)
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Elaboration: Stuffed in natural casing.
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Storage: Keep in a cool place. Once opened, wrap with food film.
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Shipping format: Whole vacuum packed.
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Recommendations: Open 2 hours before consumption.
Curiosities of Iberian Acorn-fed Sausage
Acorn-fed Ibérico de Bellota comes from pure-bred Iberian pigs and is obtained after a process that can last up to three years. The pigs are raised in the wild and feed exclusively on acorns, grasses and herbs flavored in the field.
This way of feeding forces the animals to forage for their own food, performing a physical exercise that delays their fattening, thus allowing the fat to infiltrate more and the meat obtained to be juicier and tastier.
Ingredients of Iberian Acorn-fed Sausage
Ingredients: Iberian lean pork, blood, salt, paprika, pepper, sugars (dextrose), preservative (E-250, E-252). Stuffed in natural pork casing.
Average nutritional value per 100g:
| Energy value |
1346 Kj / 323 Kcal |
| Fats |
23,1 g |
| of which saturated fats |
9,6 g |
| Carbohydrates |
1,9 g |
| of which sugars |
1,9 g |
| Proteins |
27 g |
| Salt |
3,6 g |
Allergens: None
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The sausages we offer are made from the best selection of unique pieces. Time is on our side, to see how our pieces become thinner in weight and fatter in flavors and colors in the natural drying sheds of our town.
Our products are made with chopped and minced meats, kneaded together with some kind of marinade (such as chorizo) or simply with other ingredients (such as pepper in the case of salchichón), all stuffed into casings.
With the meat pieces (loin, loin of pork, loin of lamb, needle...) and the same system (casing insert), the sausages are made into sausages.
Subsequently, the product goes to the dryer for the curing process, until it is ready to be packaged.
In Casalba we elaborate the sausage in a natural drying room, with oak wood braziers as in the old days. During the process, we keep an eye on the wind, rain, humidity... We check piece by piece to pack them at their optimum curing point.
