Half a boneless acorn paleta. Minimum weight: 750g. Cured in Corteconcepción, denominación de Origen Jabugo, this vacuum packed product comes from Iberian paletas divided in two and deboned.
Open this jar and savour this bluefin tuna from Barbate (in the south of Spain) that tastes like Andalusia. La Chanca continues the tradition by using the old techniques of local canners and offers us tender fillets...
Cured pork loin prepared from the loin (lomo), the lower back of the iberian pork. The meat is then lightly seasoned before being stuffed into a casing. It’s recommended to eat it in thin slices.
Acorn-fed Iberian artesanal loin - Lomito from Los Pedroches. Only from acorn feed Iberian pork, the authentic taste of Spain. It requires to be cured for at least 90-120 days.
Chorizo ibérico cular rojo is made from Iberian pig, and it is a classic product of Spanish sausages made here by Onofre home.