Alta Gastronomía Bellota Ibérico Chorizo is a dream for the most exacting of palates. It is exclusively made with the best parts of the bellota Ibérico pig, the pluma (end part of the loin), presa (top of shoulder) and secreto (area around front leg). The chorizos repose in natural cellars during a period of eight months under perfect conditions so that their powerful aroma and colour will transform into an intense flavour with mellow hues on the palate.