Iberian Bellota Chorizo sliced — La Chinata
House : La Chinata — Plasencia (Cáceres), Extremadura · since 1932
Slices of Iberian acorn-fed chorizo, crafted by La Chinata according to the most authentic traditions of Spanish charcuterie. A benchmark product for those seeking artisanal quality without compromise.
Origin
La Chinata has perpetuated for generations the craftsmanship of the Extremadura region, the cradle of pure-breed Iberian pork. This chorizo comes from pigs raised on acorns in freedom, a respectful farming method that gives the finished product an unparalleled aromatic depth. Each slice embodies the producer's commitment to excellence and tradition.
Characteristics
- 100% Iberian pork fed on acorns (bellota)
- Format: slices ready to enjoy
- Rich and balanced flavour, lightly smoked
- Storage: protective packaging suitable for shipping to Switzerland
- Free from unnecessary additives, traditional recipe
- Premium Spanish product
Tasting Notes
Melting texture, almost creamy, that dissolves in the mouth. The aromas are intense: subtle spicy notes, delicate smoke, characteristic umami flavour of Iberian pork. The taste lingers on the finish, evoking the acorns that fed the animal. Each slice reveals the subtle balance between salt, spices and exceptional raw materials.
How to Enjoy It
- As an appetizer: arranged on a board with toasted bread, cheese and olives
- As tapas: paired with Manchego cheese or rustic bread
- On a charcuterie board: mixed with other Iberian products for comparative tasting
- As a culinary ingredient: chopped into regional dishes or scattered over French onion soup
Why We Chose It
Orígenes selects La Chinata for its producer integrity and refusal to compromise. This chorizo embodies exactly what we stand for: traceable origin, a process that respects the animal, a flavour that owes nothing to artifice. It is a product that speaks for itself, without pretence.
La Chinata
The gentle oil from northern Cáceres, since 1932.
In 1932, in the north of the province of Cáceres, the family's ancestors begin milling the olives of their region with stone mills and mat presses. This is the origin of La Chinata.
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