This Ibérico chorizo is made from meat from animals raised in Extremadura that have fattened on acorns for 10-12 weeks on the local dehesa. Cured in Badajoz for 4 months.

Predominantly lean red meat but with a perfect balance of fat. Full and intense flavour with hints of paprika and garlic, with a succulent and juicy texture.


Brindisa says:

Señorio de Montanera is a company, based in Badajoz, Extremadura, which was founded by a group of Ibérico pig breeders.Their aim was to create a business that would control each step of the process of producing Ibérico ham, from birth to the final pr


Pork, salt, paprika, dextrose, dextrine, vegetal fibre, flavourings, spices and spices extracts, stabiliser: E451i and preservatives: E252 and E250. Made with 164g of Spanish pork per 100g of finished product.

Storage Information

Keep refrigerated below 5°C. Once opened, consume within 5 days. Serve at room temperature.

Shelf Life

Minimum 30 days

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