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Beher 100% Acorn-Fed Spanish Chorizo

Beher 100% Acorn-Fed Spanish Chorizo

$16.95

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Limited supply; orders for the drop close at midnight June 26, or earlier if we sell out. Starts shipping June 29.

This tender, bright crimson Spanish chorizo is as close as it gets to enjoying tapas in a Madrid wine bar. That’s because Beher deals only in 100% acorn-fed ibérico pigs—no crossbreeds, ever—that roam freely across over 4,900 acres of farmland. The pigs’ acorn-rich diet and free-range lifestyle give the chorizo a rich, subtly sweet flavor and a soft texture that’s studded with nuggets of tender fat. The seasoning is classically paprika-forward—Pimentón de la Vera DOP paprika, to be precise—with lots of garlic, a little oregano for balance and a subtle tang from the 120-day dry-aging process. Each portion is machine-sliced to order, then vacuum-sealed to ensure it arrives to you as fresh as possible. Enjoy it with a simple spread of crackers or picos (those crunchy little Spanish breadsticks), cheese, olives and nuts, plus plenty of good Spanish wine.

Limited supply; orders for the drop close at midnight June 26, or earlier if we sell out. Starts shipping June 29. In addition to chorizo plates, we’re also offering 1.5 and 3-ounce ham plates; if you order two or more Beher products, you can save 10% with code BEHER at checkout.

Ibérico Pork, Salt, Paprika, Celery Extract, Dextrose, Cane Sugar, Minced Garlic, Lactic Acid Starter Cultures, Oregano Extract

Net Weight: 2 ounces

Place of Origin: Guijuelo, Spain

Refrigerate upon receipt. For the best texture and flavor, it’s essential to serve this chorizo at room temperature. Shelf life is 12 months unopened; once opened, consume within 5–7 days.

Beher 100% Acorn-Fed Spanish Chorizo

$16.95

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The Best Pork on the Planet

Beher’s chorizo is so good because their acorn-fed ibérico pigs roam free across 4,900-plus acres of pasture. An acorn diet is key to producing the characteristic nutty, subtly-sweet flavor of ibérico pork. (And it comes through, even with all that paprika and garlic.) By giving the pigs room to run free, the pork develops extensive marbling and a deeper, richer, more complex flavor than you get from factory-farmed animals. Every bite contains rich, succulent fat that melts on your tongue.