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 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.
Boneless cured ham, Los Pedroches Protected Designation of Origin, La Finojosa house. Limited number of pieces each year. A gastronomic jewel.
Reserva de cebo Iberian Ham, appellation of Origin Jabugo. Iberian breed that has been fed on acorn, pasture and cereals.
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.
The number one of Jamón Iberico de Bellota, Jamón de Jabugo D.O Denominacion de Origen. Piece are limited per year.
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.
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.
The Iberian dried sausage de bellota is derived from the Iberian pig. It made from lean meat is seasoned before curing process.