Chorizo ibérico cular rojo is made from Iberian pig, and it is a classic product of Spanish sausages made here by Onofre home.
The lomo ibérico de bellota is prepared following specific steps, first, the meat is extracted from pig and then is seasoned. After that, the loin is stuffed into casings and cured. It is approximately 50 cm.
Ham obtained from acorn-fed Iberian pigs grown in the organic farm of Finca Montefrío. 100% purebred Iberian pigs. Once cured in the cellar (a natural dryer) of this organic farm in Jabugo, the bone and the excess fat...
Boneless 100% Iberian acorn ham DO Jabugo Cured in cellars for at least 3 years, this producer's hams have all the characteristic excellence of the name Jabugo.
Iberian cereal-fed ham, from Los Pedroches - Córdoba. Made from 50-75% Iberian pigs with a mixed diet based on acorns, herbs and supplements (cereal). Green label.