Piece of Iberian acorn ham from El Repilado - Jabugo. A deboned product without fat and without rind and vacuum-packed. A veritable gastronomic jewel.
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.
This Iberian acorn lomito is made from the meat of the prey. It is mixed with a seasoning, before being stuffed into casings and go through to the curing process for about 100 days. Certified organic pig meat.
Natural-cased Iberian chorizo is made with Iberian pork. It is an essential product among Spanish cured meats, handmade here by Eíriz.
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.
Chorizo ibérico cular rojo is made from Iberian pig, and it is a classic product of Spanish sausages made here by Onofre home.
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.