Iberic Vela Chorizo.

Iberic Thin Chorizo.

Our pigs, breeded always freely, are feed during their first year of life and before the montanera season with wheat and barley from our own production and from our closest farmers. We, ourselves make the cereal’s grinding in the mill that is located in the Acorn-Field El Boyal, with the purpose of guarantee that their feed is 100 % natural. With the montanera season arrival, time when the fruit of the holm oak is mature, our pigs feed exclusively with these acorns, herbs, wild mushrooms, truffles and all the appetizing things that they find on their way through the Acorn Field.

Our Iberic Chorizo Vela Marcelino, is elaborated following a completely artisanal process. We use the best quality lean of the meat and the main parts from the animal (Shoulder loin, «Abanico» this is the part that covers the ribs and has a hand fan shape, lizard…) Once cut, the meats are marinated with paprika de la vera, zamoran garlic, oregano, and salt, following our mother’s, Cleo, traditional recipe, the same that our family has used during all our lifes, reaching this way genuine flavours and scents hard to imitate. Stuffed in animal thin bowel and cured for six months in natural caves, suprises for its soft scent and intense flavour that will transport you to past times if you were enough luck to participate in a tratidional pig slaughtering.