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    Cured Meats of Spain Sampler Lot2

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    LOT Ibericos Sliced
    • 3 - Envelopes, Iberian bait ham 100 gr.
    • 3 - Envelopes, Iberian bait loin 100 gr.
    • 3 - Envelopes, Iberian bait chorizo 100 gr.
    • 3 - Envelopes, Iberian bait Salchichón 100 gr.
    • Iberian Acorn Tasting Lot (total 1.2 kg approx.)
    • The product price varies according to the volume of units for each product order.
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    Pure Iberian Acorn Loin 1.35 kg

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    Pure Iberian Acorn Loin
    The Iberian loin tenderloin is one of the gastronomic references of Spain. The loin is obtained from pure Iberian pigs fed exclusively with acorns. A rich and healthy product that is part of the Mediterranean diet. Made from a selection of the best purebred Iberian pigs raised free in the "Dehesas" of the Iberian Peninsula.
    • A pure Iberian loin of acorn at a spectacular price. The best selection of purebred Iberian pigs to obtain a unique and exclusive piece for the most select palates.
    • Quality and Racial Purity: Acorn 75% Iberian
    • Weight: 1,35 kg approx.
    • Maturing: 120 days approx.
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    Spanish Duroc Loin Crossing 1200gr

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    The Lomo Embuchado: a concept of artisanal sausages to make it easier to have an active lifestyle.
    • Made with natural spices and stuffed into natural casings, which makes its color, smell and touch of garlic wonderful for the palate of the diner. Naturally cured on the mountain.
    • Use: this artisan tapas, breakfast or tea with bread, toast or crackers sausage.
    • If the nutritional information surprises you; its flavor will leave you with your mouth open.
    • Conservation: It is recommended to keep in a cool and dry place.
    • Consumption: This magnificent product can be consumed alone or accompanied by a wine or cave of high quality.
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    Spanish Homemade Lot1

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    • 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.
    • 1 Ham shoulder (5.5 kg approx.)
    • 1 Loin to the board (1.5 kg approx.)
    • 1 homemade chorizo (650 g approx.)
    • 1 Traditional sobrasada (800 g approx.)
    • 1 Bottle of red wine as a gift.
    • The product price varies according to the volume of units for each product order.
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    Spanish Ibérico Pork Loin Guijuelo 0.8 kg

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    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.
    • Weight: 800 gr approx.
    • Category: Super Extra.
    • Type: Embuchado in a natural casing.
    • Presentation: Vacuum
    • Acorn-fed Iberian loin from Iberian pig fed with acorns and grass in the lands and meadows of Guijuelo, Salamanca. It is marinated, stuffed in natural casings and cured in heated cellars. The use of natural spices from the mountain ranges of the area, the careful genetic selection and feeding of the pigs in origin are characterized.
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