From Iberico Pork Pasture-Raised in Texas
This artisan cured chorizo sausage is thinly sliced and ready to enjoy. It is made with 100% Ibérico pork from pigs pasture-raised in the Texas Hill Country eating acorns, mesquite beans and prickly pear fruit. Seasoned with smoky paprika from western Spain, this chorizo has a firm texture and a touch of spiciness. We slice the chorizos fresh at La Tienda.
Texas Iberico® pigs live a life of porcine heaven. They spend their days grazing outside on the Trails End Ranch run by Ashly Martin, a third-generation rancher in Comfort, Texas. The wide-open countryside is covered with Texas live oak and mesquite trees, as well as prickly pear cactus. The pigs wander together across the property, feasting on acorns, herbs, sweet mesquite beans and prickly pear fruit. This uniquely Texan diet adds complex flavor to the pork, ideal for creating an excellent cured sausage.
This chorizo is aged to perfection by a curing house in Georgia famed for its artisan methods. Following an old Spanish recipe, the Iberico pork is blended with sea salt and spicy smoked Pimentón de la Vera, Spain’s aromatic paprika that gives chorizo its rusty color. The sausage maker adds a touch of heat but not so much that it covers up the delicious flavor.
Texas Iberico® pigs are never given antibiotics and they live their entire lives outside. They are certified Animal Welfare Approved by the AGW organization.
Some time ago a group of purebred Ibérico pigs was flown from Spain to America. A herd of them were released on the 1500-acre ranch in Texas, a similar countryside to the 'dehesa' forest of western Spain. Texas live oaks produce a nutritious acorn similar to those found in Spain. The Ibérico pigs began eating them immediately, and they absolutely devour sweet mesquite beans and prickly pear fruit. Each of these fruits are full of nutrition and antioxidants that add a uniquely Texan flavor to the pork.