Piece of Iberian acorn ham from El Repilado - Jabugo. A deboned product without fat and without rind and vacuum-packed. A veritable gastronomic jewel.
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...
Boneless cured ham, Los Pedroches Protected Designation of Origin, La Finojosa house. Limited number of pieces each year. A gastronomic jewel.
100% Picual variety. 0.5 litre glass bottle. From an olive grove in the Sierra Mágina Natural Park (PDO Sierra Mágina, Jaén). A sweet olive oil that retains the characteristic spiciness and sharpness of this local...
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.
Cured Shoulder ham in slices, pure iberian porks from Los Pedroches (Cordoba, Spain) - pata negra pig breed, La Finojosa house. (100 gr.) Cured for 20-24 months in the cellar at Hinojosa del Duque (Córdoba).
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.