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Beher 100% Acorn-Fed Spanish Chorizo

Beher 100% Acorn-Fed Spanish Chorizo

$16.95

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Sliced to order by a master cortador. A limited number of plates are available through Friday, May 1.

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.

Shipping Note: We have 70 total plates available through midnight Friday, May 1, or until sold out. They begin shipping on Tuesday, May 5. To maximize freshness, the ham is knife-cut to order by a master cortador and will arrive vacuum-sealed. 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.