Chorizo Ibérico De Bellota (45 G) Guijuelo Recipe
Acorn-fed Iberian chorizo (45 g) Guijuelo
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chorizo slice
Garnish & serving
Method
Chorizo slice
- 1
Prepare and slice
Remove the chorizo from refrigeration and let sit at room temperature for 10–15 minutes to slightly soften — this enhances aroma and flavor release. Using a sharp knife, trim any casing if desired and slice the chorizo very thinly (about 2–3 mm) into roughly 45 g worth of slices (the recipe assumes a 45 g portion total). Arrange the slices in a single overlapping layer on a small serving plate.
- 2
Optional warm finish
If you prefer the chorizo slightly warmed to bloom the fat: heat a small nonstick skillet over low heat. Add 1 tsp extra virgin olive oil and swirl. Add the chorizo slices in a single layer and warm gently for 30–45 seconds per side — just until fat becomes glossy and aroma intensifies, do not brown or crisp heavily. Transfer slices to the serving plate and let rest 30 seconds.
Garnish & serving
- 3
If using, place the optional pickled cornichons or a few Marcona almonds beside the chorizo for contrast. Lightly crack a pinch of freshly ground black pepper over the slices. Serve with a single slice of crusty bread or baguette, either plain or toasted. Present immediately while slightly warm or at room temperature.