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Iberian Cular Chorizo: What Makes It So Special?
Iberian cular chorizo stands out for its thick casing, smoky notes, and deep, complex flavor. At the Museo del Jamón, we value this traditional cured meat as a highlight of Spanish gastronomy and a true delicacy for discerning palates.
What Is Iberian Cular Chorizo?
Made from 100% Iberian pork, it combines about 80% lean meat with 20% pork fat, seasoned with salt, paprika, garlic, and natural spices. It’s encased in the thicker “cular” intestine and cured for a minimum of 3 to 4 months. This results in its characteristic bright red color and perfectly balanced flavor
Handcrafted Production and Traditional Curing
Iberian cular chorizo is slowly cured in natural drying rooms under controlled conditions. This extended maturation process gives it a firm yet juicy texture and a rich aroma developed from the natural spices and quality meat.
Distinctive Qualities
- Bold, smoky, and mildly sweet flavor
- Juicy, balanced texture between lean meat and marbled fat
- Marbled appearance with white fat veins, showcasing artisanal quality
A Product of History and Prestige
Rooted in regions like Castilla y León, cular chorizo represents generations of culinary tradition. Its thick casing and slow curing are part of the heritage that defines this cherished product.
Recommended Product from Museo del Jamón
One of our top selections available online:
Acorn-Fed Chorizo Cular Ibérico (1.3 kg)
Traditionally cured and made from acorn-fed Iberian pigs, it’s ideal for tapas, charcuterie boards, or rustic sandwiches. Ships directly from Madrid.
How to Enjoy It at Its Best
To make the most of your cular chorizo:
- Slice it thinly with a sharp knife to preserve its structure and aroma.
- Let it sit at room temperature for a few minutes before serving.
- Pair with crusty bread, aged sheep’s cheese, or pickles for the perfect bite.
Order online your Iberian cular chorizo now
