- The cured shoulder of ham, is a pork shoulder with natural healing of 12 months. It's artisanal drying in full natural mountain setting gives it a mild flavor and a pleasant aroma.
- The tenderloin to the table with rosemary is a pork loin with a natural cure that is around 60 days. During its production process, it is marinated with natural spices from the sierra, such as rosemary and thyme.
- Homemade chorizo, made with bacon, lean pork and natural spices such as paprika, garlic or dried peppers. Its cure, according to the traditional recipe, lasts approximately 20 days. During this time it acquires its representative aroma and unmistakable flavor.
- Homemade sobrasada, it is a cured raw sausage that is elaborated in a traditional way with selected pork meats and natural spices like paprika. Sausage is presented to improve its conservation and enhance its flavor and aroma.
- An artisan sheep's milk cheese cured for about 3-4 months. In the tradition of all Manchego cheeses, this Manchego cheese is rubbed with oil to give it that smooth texture and distinct taste. Not as intense as aged Manchego cheeses, this has a great mild flavor, subtle aroma and pleasantly mild spiciness, that tastes great with omelets, salads, pasta, potatoes, and rice. As for drinks, it pairs wonderfully with medium red wines.
- An artisan cow and sheep milk cheese cured for 3 months.Artisan Cheese: Authentic cured Castilian cheese, with a characteristic aroma and flavor. Cheese made with raw cow and sheep milk, cured in the cellar for three months.History dates back to the 19th century, when in 1880 the French expert Claude Napoleón arrived in Reinosa, Cantabria, and installed the first French-type cheese factory in Spain (Port Salut and Camembert), which he called La Reinosa.Two years after its inauguration His Majesty King D. Alfonso XII granted by Royal Order Claude Napoleon "the honors of the Royal House provider, with the use of the Royal Arms shield".
- Black Pig Bellota Ham 100% Iberian Pata Negra
- Product: Half Ham Center Reserve 2 - 3.5 kg.
- Suggestion: Very common for slicing for serrano ham snacks.
- Consumer advice: To properly enjoy this product, take it out of its container 30 minutes before consuming it.
- Did you know: The healing process of ham gives it nutritional properties with essential amino acids, rich in vitamins B1 and B6, phosphorus, iron, potassium and zinc.
- Ingredients: Pork ham, salt, sugar, preservatives (E 250, E 252) and antioxidant (E 301).
- An artisan sheep's milk cheese cured for about 6 to 8 months.An older Manchego gets heartier and more flavorful as it ages. From La Mancha region of Spain, this sheep's milk cheese has a more developed flavor and firmer texture than younger Manchego cheeses. A good blend of salty and nutty flavors, and sweet hints and buttery taste. Excellent to give a tapas or antipasto platter more dimension. Pair Spanish Manchego cheese with red wine.
- An artisan sheep's milk cheese cured for 10 months.An older Manchego gets heartier and more flavorful as it ages. From La Mancha region of Spain, this sheep's milk cheese has a more developed flavor and firmer texture than younger Manchego cheeses. A good blend of salty and nutty flavors, and sweet hints and buttery taste. Excellent to give a tapas or antipasto platter more dimension. Pair Spanish Manchego cheese with red wine.
- We offer you our Duroc Gran Reserva ham, with a more infiltrated and veined meat and a smooth and exquisite flavor. An exceptional product designed to surprise you for many reasons. With a minimum cure of 15 months our wineries, the Gran Reserva ham has an unbeatable price-quality ratio.
- Our Iberian ham of Cebo is an excellent product at a very reasonable price. With a minimum cure of 24 months in our winery and from pigs of 100% Iberian race and father of Duroc breed. An exquisite Iberian ham, the result of the experience of 3 generations, the best raw material of the national cabins, in the lands of Extremadura and of the feed based on selected feed.
- 5 envelopes of Iberian ham bait 100g
- One of the best-selling sliced ham on the market. Each envelope contains 100g of Iberian Bait Ham 50% Iberian breed.We select the raw material of the Iberian Cebo Ham 50% Iberian breed, from selected Iberian animals, raised and fed in a traditional way.We have dryers in Salamanca and Extremadura where hams are cured following the traditional system, allowing them to go through the salting and drying phases in optimal conditions. Healing is slow and long, improving texture and taste.The certification of the Iberian standard guarantees the quality of our Iberian products.Case with 5 envelopes with 100 grams of product for each envelope vacuum packed with slicer separator and shipped in a cardboard box.
- The Lomo Embuchado: a concept of artisanal sausages to make it easier to have an active lifestyle.
- Iberian pork loin from Guijuelo area, Spain. Guijuelo is situated on the Iberian plain over one thousand meters above sea level. The microclimate is characterized by cold, dry winters and short, mild summers, ideal for perfect drying and excellent maturation of hams and loins.
