Pack of thinly sliced Iberico cular chorizo on a white background

Sliced Chorizo Cular Iberico

100g
€5,99
€5,99 €7,50
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Pack of thinly sliced Iberico cular chorizo on a white background
  • Pack of thinly sliced Iberico cular chorizo on a white background
  • Assorted cured meats on a white plate against a concrete background
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Sliced Chorizo Cular Iberico

Spain · Andalusia

Sliced Chorizo Cular Iberico

€5,99
€5,99 €7,50

Rich and smoky with paprika and garlic notes throughout. Soft, slightly firm texture with a mild spice that lingers without overpowering. Excellent on cheese or mezze boards.
ProducerJuan Matas RegionAndalusia
Weight

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Description

Sliced Chorizo Cular Iberico

Sliced Chorizo Cular Ibérico from Salamanca is made using high-quality Iberian pork, blended with smoked paprika, garlic, and sea salt before being traditionally stuffed into natural casings. It is then slow-cured over several weeks to develop its deep flavour and firm, sliceable texture, reflecting the classic methods of the Salamanca region.
Nutritional Information
Nutrient Per 100g
Energy 1643kJ/396kcal
Fat 32.7g
-of which Saturates 12g
Carbohydrate 2.0g
-of which Sugars 2.0g
Protein 23.5g
Salt 3.10g
Serving & Storage
Ingredients & Allergens

Iberian pork, salt, spices, dextrose, dextrine, sugar, emulsifiers: E-450i,E-450iii,E-451i, antioxidants: E-301, E-325,E-331iii, conservatives: E252, E250

For allergens, see ingredients in bold.
Recipes

Our cheesemongers share their favourite ways to enjoy our foods with recipes and dishes to show-stopping cheese boards.

Hand-Curated by Our Cheesemongers

Pairs Beautifully With

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Meet Our Producers

Juan Matas

Salamanca, Spain

Juan Matas is a historic Spanish charcuterie producer based in Ledrada, Salamanca, with origins dating back to 1916. Founded by Juan Matas Martín, the family business specialises in traditional Iberian cured meats, including jamón ibérico, chorizo, and other regional specialties. Today, the company continues to operate from Salamanca, combining generations of artisanal expertise with carefully controlled curing processes that reflect the heritage of Iberian pork production in the region.

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