Iberian Bellota chorizo, Arturo Sanchez Grand Selection - whole piece

The Chorizo Ibérico de Bellota Gran Reserva Arturo Sánchez Guijuelo is a true gastronomic delight that encapsulates the essence of Spanish charcuterie tradition. Weighing between 400 and 500 grams, this exquisite piece stands out not only for its visual appeal but also for its unparalleled flavor.

In its production, premium cuts of Iberian pork, such as pluma, secreto, and presa, are meticulously selected, forming the basis of its unique texture. These cuts are marinated with a special blend of seasonings, a result of the expertise and craftsmanship passed down through generations in the Arturo Sánchez family. Paprika, a key element in the recipe, adds a distinctive touch that enriches the flavor profile with subtle complexity, without overwhelming the overall taste.

The curing process for this chorizo is carried out naturally over more than six months, involving careful drying with the heat of holm oak wood. This method not only preserves the meat’s qualities but also intensifies its aromas and flavors, creating a perfect balance between the subtle smokiness and the aromatic notes of the seasoning and meat.

The texture of the chorizo is firm and compact, yielding slightly to pressure yet incredibly pleasant when chewed, thanks to the perfect integration of lean meat with fine veins of fat that melt smoothly in the mouth. The flavor is clean and sharp, characteristic of Iberian pork, with a lingering taste that invites you to savor each bite.

Ibéricos Arturo Sánchez

With nearly a century of tradition, Arturo Sánchez has maintained three generations dedicated to the production of Iberian pork products. Over this time, the company has perfected the selection of its pigs and optimized its production and maturation methods, solidifying its status as a reference point in modern gastronomy.

In its modern facility in Guijuelo, technological innovation harmoniously combines with inherited traditions, allowing for artisanal production with strict quality controls. The artisanal legacy, passed down from generation to generation, is valued and continuously refined. This includes the use of natural spices and ingredients, hand-tying, and the drying of cured meats and loins with the heat of holm oak wood, all done with meticulous care to maximize the quality of the ingredients.

Each year, a significant portion of the pigs processed by Arturo Sánchez are of the Pure Ibérico variety, raised in freedom for nearly two years and fed exclusively on acorns and herbs from the dehesas, representing the finest of the Iberian breed.

In this context, all their products are cured in natural drying sheds and cellars in Guijuelo, taking advantage of the fresh air from the Gredos and Béjar mountain ranges. This curing process is manually supervised by opening and closing windows, allowing for gradual ventilation and slow maturation, which intensifies the distinctive flavors and aromas of their products.