Iberian Ham and Foreleg D.O. (Origin Controlled and Guaranteed)
Hams and Shoulders D. O. (origin controlled).
Iberian pigs are fed on acorns and strictly controlled by the regulatory council of the Denomination of Origin 'Dehesa de Extremadura'.
Iberian Hams and Shoulders.
The pigs are fed on acorns in the last phase of fattening, in the meadows.
Iberian Ham and Foreleg D.O. (Origin Controlled and Guaranteed)
Pure Iberian Hogs are exclusively fed on acorns and grass in acorn-oak groves.
All the production processes, pastures, slaughter house and manufacturing company, are duly certified as unique pieces to taste.
Cured Iberian ham shoulder slices
Produced from Spanish Ibérico pigs.
Vacuum-packed slices, sold in 100g packets. This ham has a natural intense red colour with white streaks.
Produced under strict microbiological control and refrigerated storage.
Acorn-fed Iberian ham, off the bone
Produced from Spanish Ibérico pigs fed entirely on acorns during the fattening stage.
Also sold off the bone and vacuum-packed.
Produced under strict microbiological control and refrigerated storage.
Genuine pâté made with the best ingredients.
More than 50 % acorn-fed pig liver (Ibérico), with no preservatives or colourings.
100 % natural ingredients treated with heating methods and one of the healthiest on the market due to its high levels of iron and unsaturated fats (good for reducing cholesterol).
It has a balanced flavour and is easy to eat as it is well-seasoned and easy to spread.
Reusable Jars of 350 gr.
LOIN
Extra Cured Iberian Loin
Meticulous controls of this raw cured meat product, that go from the nourishment of the cattle up to the last manipulation.
Innovation in every process makes possible to transfer the pasture gastronomic richness to today´s consumer.
Vacuum packed pieces
Boxes of 7 or 3 pieces
Vacuum packed pieces:
Cured Iberian salchichon extra in slices
Produced from Spanish Ibérico pigs.
Sold in vacuum-packed slices, in 100g packets. It has a delicate flavour and is low in fat.
Produced under strict microbiological control and refrigerated storage.
Always using meat and fat obtained from high quality Iberian hogs and fine mincemeat.
Once minced, the mass goes to the kneaders where salt, garlic and preservatives are added. The mixture obtained is left to rest in refrigerated chambers and later it is inserted in guts and matured under controlled conditions.
