Try this half piece of artisan-made Iberico de Bellota Chorizo, from Salamanca in central Spain. The chorizo is made from Pata Negra pigs, fed on acorns while roaming the oak forests of Extremadura. The chorizo is dry-cured in the traditional way for 3 to 4 months. This slow process of curing gives it a smooth silky flavour.
It has a natural skin, which needs to be removed before slicing. Enjoy on its own or as part of an assortment of cured meats!
Read more about the Producer here