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Grand reopening, now taking pre-orders: 20% off everything until Wednesday 4 November, 17:00

Order now and secure your cuts. The first orders ship on Wednesday 4 November with SEUR Frío (refrigerated courier) and arrive the next day (Balearic Islands: two days).

On orders over €129: free delivery and a free tray of 4 criollo sausages.

Chorizo cular · ibérico pork · cured, for slicing

Chorizo cular ibérico: the wide, cured slicing chorizo

This is the chorizo you slice and eat, not the one you fry. Cular names the casing: a wide natural gut that gives a thick, straight sausage and a salami-sized slice. The label says chorizo cular ibérico: pork from ibérico pigs. €19.90 (September 2026); the Spanish page describes vacuum-packed pieces of roughly 1 kg.

Chorizo cular ibérico (cured)

Chorizo cular ibérico (cured)

On the label: Chorizo Cular Ibérico

19,90€ VAT incl.

In stock

Processed product. If you have a food allergy or intolerance, ask us on WhatsApp for the ingredient and allergen list before ordering; it is also printed on the label.

Go to the Spanish product page

What you get

Cut Cured chorizo in cular casing (thick calibre), a slicing sausage
On the Spanish label Chorizo Cular Ibérico
Animal Ibérico pig. The product name states no grade (bellota, cebo de campo or cebo), so we state none
Pack Vacuum-packed piece; approx. 1 kg according to the Spanish page. The exact weight is on the label
Fresh or frozen Cured; not frozen
Serves Sliced as needed; no serving count

How to serve and keep it

  • Open the vacuum pack a while before serving and wipe the surface dry.
  • Score the skin lengthways over the part you want, peel it, and slice at a slight angle, thin.
  • Eat at room temperature, when the fat has softened.
  • Uses from the Spanish page: in a sandwich, in a salad, or cubed in rice and pasta dishes.
  • Once opened, keep it in the fridge wrapped in paper, with the cut end covered.

Chorizo cular: the short answers

What is the difference between cular, vela and sarta?

They are formats, not recipes: sarta is the thin horseshoe, vela a thin straight stick, and cular the thick one in wide casing, which cures more slowly and gives the largest slice.

Is it mild or hot?

Spanish chorizo is sold as dulce (mild) or picante (hot). The product page does not say which; ask us on WhatsApp.

What about ingredients and allergens?

If you have a food allergy or intolerance, ask us on WhatsApp for the ingredient and allergen list before you order; it is also printed on the label.

Goes well with

A Cantimpalos chorizo for contrast, a morcón, fresh criollo sausages for the grill (this one is for slicing) and a sheep’s cheese. The ibérico grades are explained on the jamón ibérico page and the fresh cuts under ibérico pork.