100% Iberian Bellota ham slicing. Finely hand-cut. Gran Reserva hams derived from carefully selected pigs and cured for 36 months.
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.
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.
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...
The morcilla is considered a classic of Iberian cured sausages, to be served cold or hot. This morcilla is made from Iberian pork (fat and blood from Iberian pig) according to a family recipe from La Finojosa.
Natural-cased Iberian chorizo is made with Iberian pork. It is an essential product among Spanish cured meats, handmade here by Eíriz.