100% Iberian Bellota ham slicing. Finely hand-cut. Gran Reserva hams derived from carefully selected pigs and cured for 36 months.
The Lomito Ibérico de Bellota is a product made with prey pork and this meat is flavored before being stuffed into casings. It is approximately 20 cm, once finish its curing time. It is tasted in thin slices.
Piece of Iberian acorn ham from El Repilado - Jabugo. A deboned product without fat and without rind and vacuum-packed. A veritable gastronomic jewel.
This Iberian chorizo is made from Iberian pork (lean and fat from Iberian pig meat). A must for Spanish cured meat, handcrafted by La Finojosa. The drying process follows an traditional process.
Chorizo ibérico cular rojo is made from Iberian pig, and it is a classic product of Spanish sausages made here by Onofre home.
Iberian morcón is made with Iberian acorn-fed pork in a similar way to chorizo. It is a thick sausage made from a careful selection of chopped and minced meat.