Chorizo Ibérico de Bellota
Mildly spicy cured pork sausage, seasoned with smoked pimentón
Final Plating
Server Description
Cured chorizo, made from acorn-fed, free-range Ibérico de Bellota pigs, and seasoned with smoked paprika and garlic
pronunciation
CHO REE SO - E BEAR E KO - DAY - BAY YO TAH
runner description
Chorizo Iberico
Line up notes
allergies
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ingredients
- 42g / 1.5 oz of Chorizo de bellota sliced
- 1 pc piparras
- 1 tbsp - membrillos puree
- 1 pc sour dough bread (cut in half)
sourcing
procedure
- Serve as pictured
critical control points
- The chorizo is best when sliced paper thin.
- Chorizo room temperature is how should be served.
- The Slicer needs to be sharpened daily!
- Do NOT grill the bread with olive oil
PACKAGING
Plateware