Chorizo (Acorn-Quality Iberian Pork)

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Chorizo (Acorn-Quality Iberian Pork)

Purebred Iberian pigs; the unique ecosystem of Alburquerque, in the heart of the Extremadura Dehesa; more than 20 months feeding; holmoaks woodlands, acorn, pastures, pure air, water, sun... The Chorizo is a cured sausage prepared with select cuts of pork and then marinated with spices. The curing period is of 90-120 days approximately. The most characteristic element is the use of paprika, which gives the chorizo its characteristic red colour.

Appearance: Maldonado follow only traditional methodology and production techniques of yesteryear. They do not shape or stylise the products, opting instead to allow them to have their own unique appearance. Ingredients: The meat used in Chorizos comes from acorn quality ("bellota" grade) pure breed Iberian pigs. The only things added to season the meat is paprika (locally produced "pimentón"), garlic, salt and sugar.. Presentation: This cured meat comes individually vacuum sealed to keep it as fresh as possible for as long as possible.

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Why in GourmetVip - Jamón Maldonado

Maldonado. The Company

The Maldonado company is located in the town of Alburquerque, near Badajoz in Spain. The natural environment of this historic site is the meadow of oaks and cork - an ecosystem, created from the Mediterranean forests through human intervention, which allows us to work in complete harmony with the environment.

The most notable aspect of the area is the climate, with its hot summers and cold winters and not excessively low rainfall, conditions which also influence the development of this ecosystem and allow for adequate curing of the products made from animals raised therein.

The evolution of the meadow and the pig goes hand in hand. Here we find a breed of Mediterranean origin, the Iberian pig, which comes from the pure Sus mediterraneus species, which feeds on acorns and other fruits of the paddock, to which is perfectly adapted. There are very little animals with these characteristics; the purebred acorn-quality iberian pig represents only 2% of the total national group.

Particular aspects of the area

The Albuquerque area has been a major centre of pork production for thousands of years.

Nature is wise and placed the animal in the right place for growth and achievement, which is why we understand that the best place for the development of Iberian products is the very place where the animals live and feed.

Company Targets

1. Elaborate the best iberian products

The aim of Cárnicas Maldonado is to produce the best products from the Iberian pig possible. For us, the concept of quality always goes before economic or productive concerns. We believe this is an attainable goal, especially if we consider that the characteristics of the environment and animals allows to work with raw materials of unparalleled quality.

Because quality is Cárnicas Maldonado goal, they select the best lines of pure Iberian pigs and maintain direct control over the rearing process to ensure their peaceful life is spent as freely as possible and the food that the pasture provides (acorns, grasses, tubers) are always of the highest quality.

Cárnicas Maldonado are faithful to the idea of working with this raw material, although the cost of this animal is greater if we consider that its growth is slower and that the slaughter age is 22-24 months, compared to the usual 8-12 months of crossbreeds.

2. Care in elaborating the products

While we fully understand that the final product depends heavily on the raw material used, we also place a strong emphasis on the actual production process.

Cárnicas Maldonado want to follow strict guidelines regarding craftsmanship, using ancient traditions from the area, and respecting the process of natural drying - for example, they air-cure the pork loins for a full eight months instead of the usual two.

All this allows us to produce products with highly original textures, aromas and tastes.

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Chorizo (Acorn-Quality Iberian Pork)

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