100% Ibérico Acorn-Fed Spanish Chorizo, Aged 120+ Days, Artisan Family Recipe, Only Natural Ingredients, Free-Range - 1-1.5 lb

What Is 100% Ibérico Chorizo?

A cured Spanish sausage made from purebred Ibérico pig, seasoned with pimentón, and dry-aged for months. It's ready to eat straight from the package, unlike the fresh chorizo sold in most US grocery stores.

Not the Same as Mexican Chorizo

Same name, two different products. Worth clearing up before anything else.

• Ibérico chorizo: cured and dry-aged for months. Sliced thin, eaten as is. Never cooked.
• Mexican chorizo: fresh, ground pig meat. Sold raw. Has to be cooked before eating.

If a recipe tells you to brown chorizo in a pan, it's talking about the Mexican version. Ibérico chorizo comes out of the package ready to slice and serve.

From Guijuelo to Austin

Two countries, one process. The pig is born and raised in Guijuelo, Salamanca. The curing and slicing happens in BEHER's own facility in the US.

The Montanera Season

Ibérico pigs destined for chorizo spend the montanera, the acorn season that runs roughly from October to February, roaming free and eating acorns off the ground in the dehesa pastures around Guijuelo. It's this period, more than any other input, that builds the intramuscular fat responsible for the soft texture and the nutty undertone in the finished chorizo. Pigs that skip the montanera, or only partially go through it, produce a leaner, blander product regardless of breed.

Cured and Sliced in the USA

BEHER has raised and cured 100% Ibérico pigs by hand in Guijuelo since 1930, now in its fourth generation. What changed in 2024 is where the final curing and slicing happens: BEHER became the first Spanish brand to cure and slice its 100% Ibérico products locally in the United States, opening its own facility in Austin to guarantee freshness, full quality control, and a direct commitment to the US market.

The meat is chopped, marinated with pimentón, garlic, and oregano, and stuffed into natural casing following the same century-old recipe. It then dries for around 120 days, following the traditional method, in a USDA and FDA certified facility that preserves the natural oils, aroma, and full-bodied flavor of the original Guijuelo curing tradition. The result is a smoother texture and fresher product than importing an already-cured, already-sliced piece ever allows.

One regulatory hurdle most people never think about: every Ibérico product entering the US has to pass through a USDA-approved facility before it can be sold. That requirement kept Ibérico charcuterie out of American stores entirely until 2007, and it's part of why BEHER chose to build its own certified facility rather than rely on imported, pre-sliced product.

Ibérico Chorizo vs. Regular Chorizo

Most chorizo on US shelves, Spanish-labeled or not, comes from white pig breeds raised on commercial feed, cured for a few weeks in industrial chambers, and colored with paprika added mainly for appearance rather than flavor depth. It's leaner, firmer, and tastes fairly uniform from batch to batch.

Ibérico chorizo starts from a different animal, goes through months instead of weeks of curing, and carries the fat marbling that only a montanera diet produces. The difference shows in texture before it shows in flavor: regular chorizo snaps when you bite it, Ibérico chorizo gives.

How to Enjoy It

• Slice it thin enough to see light through it.
• Let it sit at room temperature a few minutes before serving.
• Serve it plain, on a charcuterie board, or on crusty bread.
• Pair it with a young Rioja or Tempranillo, and a dry Manchego on the side.

Cold from the fridge, the fat stays firm and mutes the flavor. Worth the few minutes' wait. Keep the pour simple. A heavy red buries what makes Ibérico chorizo worth eating slowly.

Chorizo, Salchichón, or Lomo?

Red and smoky: chorizo. Pale and peppery: salchichón. Whole muscle, not chopped: lomo. Same pig, same cellars. The seasoning is what changes.

FAQs

Do you need to cook Ibérico chorizo?

No. It's cured, not fresh. Slice it thin and it's ready to eat. Only Mexican-style chorizo needs to be cooked.

What gives chorizo its red color?

Pimentón, Spanish smoked paprika. It's mixed into the meat before curing, not added as a coating.

How long does it last once opened?

A few weeks for a whole piece, wrapped tightly in the fridge. A few days once it's sliced.

Where does Ibérico chorizo come from?

Spain, from Ibérico pig raised on acorns in the dehesa pastures of Extremadura and cured in towns like Guijuelo, Salamanca.

Can you freeze Ibérico chorizo?

You can, but the texture changes once thawed. The fat doesn't re-marble the way it does fresh. Refrigeration is the better option if you'll eat it within a few weeks.