BELLOTA IBERICO CURED MEATS

The Spanish word “embutido” refers to one of the preservation and preparation methods used to make food items with pork. “Embutir”, the Spanish verb meaning “to stuff”, describes the way in which a mix of minced meat and seasoned fats are introduced into an intestine, the same method used for a sausage. After the required time is passed for it to dry and get cured, it will be fit for consumption.

It is important to distinguish between the Spanish terms “embutir” and “embuchar”, The former is done using a blend of minced meat from the pork, while the latter uses a whole piece of meat. This is why it is often said that pork loin is not a sausage, since what is stuffed into the pork intestine is the whole loin piece, not a mixture of minced meat.

An Iberico “embutido” or sausage-like piece, is a product made using a mixture of meat and fat that came from an Iberian-breed pig. The raw resources from the Iberian pig are seasoned using a spice combination that changes depending on the type of sausage. The Iberico “embutido” cold cuts that are the most popular in Spain are chorizo and salchichón.

The “embutido” pieces marked as being Iberico Bellota are products made using meat from a pig that was raised on acorns and other natural resources during its fattening period. Bellota pigs of the Iberian breed graze freely in the dehesa meadows during the montanera grazing period, and they are capable of walking up to 14 km each day in order to find their preferred delicacy, the acorn. Each pig can eat as much as 9 kg of these nuts every day. This food item is what gives the Bellota “embutido” sausage from FISAN its intense flavour, succulent texture and shiny appearance.

When referring to FISAN Iberico “embutido” pieces, the highlight is on the breed of the pig where the meat came from. The Iberian breed, native to Spain and Portugal, is the reason why the Iberico cold cuts have such an intense flavour and strong aroma.

When talking about FISAN Bellota “embutido” cold cuts, we are referring to the pig from which the meat originated, which, as well as being from the Iberico breed, fed on acorns during the montanera grazing period. This adds to the flavour, it gives the piece a special shine and provides a high content of oleic acid.

Therefore, Iberico sausage-style “embutidos” and Bellota ones are not the same: the product can be Iberico, but that does not mean it will also be Bellota. However, every Bellota “embutido” product will be Iberico. Bellota means the meat has come from Iberico-breed pigs that grazed freely in the dehesa meadows during the montanera period, when they fed on acorns.

At FISAN all our sausage-style “embutidos” are Iberico products, made using Bellota pork cuts or Cebo de Campo pieces with the lowest Iberico-breed percentage being 50%.

In order to make FISAN’s Iberico “embutido” sausages, we use a selection of the best meat cuts that come from Iberian-breed pigs. In some cases this combination of meat cuts is so exclusive that the result is an Iberico Bellota sausages from our Alta Gastronomia range. In order to make these chorizo and salchichon pieces we use the presa cut, the mogote cut and the secreto cut, which all come from the quartering of the Bellota pork each campaign.

The big difference between an Iberico chorizo and an Iberico salchichon sausage is the combination of spices used to season the meat before stuffing it.

• In order to make FISAN’s Iberico chorizo, as well as using meat of excellent quality, we add salt, garlic and la Vera paprika, which is where it gets that distinctive red hue from.
• For their part, FISAN’s Iberico salchichon sausage does not have paprika as an ingredient, however, its seasoning does include salt and a unique spice mixture among which pepper stands out, whether whole or ground.

Making FISAN’s Iberico “embutido” sausages involves several phases that respect our traditions as they have been since 1920, using the best meat: Bellota pork and Cebo de Campo pork from Iberian-breed animals. The production of Iberico sausage-style products has the following steps:

1. Choosing the best lean meat pieces from the Iberian-breed pig.
2. Mincing the meat and creating the mix with the correct proportion of pork fat.
3. Salting, seasoning and adding spices to the mixture.
4. Leaving the pieces to ferment.
5. Stuffing the mixture in natural guts.
6. Drying and curing process of the Iberico “embutido” sausages.

Usually, the weight for a FISAN Iberico “embutido” sausage-style piece, whether its salchichon or chorizo, is around 1.2 and 1.5 kg (around 2 and 3 lbs). This format is the most common. However, at FISAN we also make other types of “embutido” pieces that have different weights.

• Vela chorizo or salchichon sausages. They are thinner and longer than traditional “embutido”, their weight is usually around 0.3 and 0.5 kg (approximately between half a pound and 1 lbs).
• Longaniza or longaniza salchichon sausages. They weigh more or less the same as the vela-style sausages, but the longaniza format has the shape of a horseshoe.

There are several advantages to choosing FISAN’s Iberico “embutido” hand-sliced sausage-like products, rather than buying the whole piece:

• It allows you to savour the “embutido” sausage effortlessly. You don’t need to be an experienced slicer, you merely need to open the package and enjoy it.
• Instant enjoyment. As well as not needing any special skill, with already-sliced pieces you don’t need to plan the moment when you want to enjoy them either: you only need to open the package and let the cold cuts breathe and acclimate to the room temperature.
• Exclusive display perfect to gift. FISAN’s hand-sliced Iberico “embutido” products are perfect presents for special occasions, new mothers or unique celebrations.
• Guaranteed freshness. Thanks to the vacuum packaging, the consumers can enjoy an experience very similar to that of freshly-sliced cured meats without having to buy the chole piece.
• Perfect format to enjoy Iberico “embutido” sausage-style pieces anywhere. This is an excellent item to carry in your suitcase or rucksack if you are going on a trip for work or for your studies.