Spanish Homemade Lot1

Description

• 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.