Jul 13 2026
Chorizo Ibérico De Bellota Recipe
Inspired by Chaval
Time15m
Serves4
Dry cured acorn fed ibérico, pimentón.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Slice the Chorizo
Using a sharp knife, slice the Chorizo Ibérico De Bellota into thin rounds, about 1/8 inch thick.
- 2
Arrange on a Platter
Lay the chorizo slices on a serving platter, fanning them out for an attractive presentation.
- 3
Sprinkle with Pimentón
Evenly sprinkle the smoked pimentón over the arranged chorizo slices to enhance flavor and presentation.
- 4
Serve
Serve immediately as an appetizer or part of a charcuterie board, ideally with some crusty bread and olives.
