Cesar Nieto

César Nieto Chorizo Iberico Bellota

To prepare the Chorizo Bellota from César Nieto, the best lean meat of the Iberian pig is selected and seasoned with the family's traditional marinade, according to the same recipe as the grandparents, with Pimentón de La Vera paprika and the best Spanish garlic . It is then stuffed into natural casing so that the chorizo retains all its properties, and hung to mature in the facilities near the mountains. This creates a product that offers the palate one of the most intense and traditional pleasures of Guijuelo.

• The breed: The Iberian pig has a history of over 2000 years and is kept semi-wild in "Dehesas" under holm oaks and cork oaks. Because of their black claws, they are also called "Pata Negra". There are several breeds: The Black Pig has the highest fat content, the Colorado Pig has the largest muscle content, and the robust Torbiscal is a Spanish-Portuguese cross.
• Habitat: The pigs live in Mediterranean forests with oaks, chestnuts and carob trees. Holm oaks and cork oaks are particularly important, as their acorns serve as food for the pigs.
• Feeding: In spring and summer, the pigs eat grasses, in autumn and winter acorns. They are additionally fattened with cereals and slaughtered from a minimum weight of 155 kg.
• Quality and taste: The meat has an intense, nutty taste due to the acorn feeding, is darker than ordinary pork and strongly marbled, similar to Wagyu beef

About the manufacturer:

The beginnings can be traced back to 1943. At that time, there were only a handful of tradesmen who dealt with the then still unknown Iberian pig. One of them was Alonso Nieto Manzano. At the age of only 20, the current namesake of the company "Cesar Nieto Martin" had to take over the company in 1967 and quickly became the most important driving force for the years to come.
Together with other companies, Cesar Nieto built his own slaughterhouse in 1985 and was one of the founding fathers of the "Guijuelo" designation of origin in 1986, which is now internationally known and recognised. In 1997, the two eldest sons César Nieto and Jorge Nieto joined the company and became production and sales managers.

Packaging: Vacuum-packed

Storage conditions: Store at room temperature in a cool, dry place

Producer: 
Cesar Nieto Group S.L.
Polígono Agroalimentario,
C. Sierra Ventosa, 66M,
37770, Salamanca - Spain