Cesar Nieto

César Nieto Salchichon Iberico Bellota

César Nieto Salchichón Bellota Iberico is made with a special selection of meat, which is less lean than that of the chorizo, and which is minced with a smaller caliber. This selection of meat enhances its flavor and differentiates it from other traditional sausages. Another special feature is that it is not marinated with paprika, but with white wine, which gives it a very special and characteristic flavor.

• 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 crossbreed.
• 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 flavor 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 traders 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 recognized. 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