Bellota Iberian cold cuts

• 100% Iberian bellota Pata Negra ham, knife-sliced 70 grs.
• 100% Iberian bellota Pata Negra shoulder, sliced with a knife, 70 grs.
• Lomo 100% Iberian bellota 70 grs
• Presa 100% Iberian bellota 70 grs

Excellent Lomo from 100% free-range Iberian pigs fed on acorns, roots and herbs.

Lomo doblado ibérico bellota from 100% Iberian pigs.
The animals live free in the oak forests of Extremadura, where they feed on root herbs and bellotas (acorns),
This diet gives an exceptional flavor to this sausage.
Lomo doblado is a specialty of the Extremadura region.

Various weights to choose from.

The presa is a noble part of the pig that is much appreciated and little known.

Piece between 400 and 500 grs.

These beautiful pieces of lomo de cebo de campo are naturally cured pork tenderloin.
From free-range Iberian pigs fed on cereals, herbs and roots.

Lomo is one of the most prized parts of the pig.

Let yourself be tempted by one of the best lomo around.
The lomo corresponds to the tenderloin.

After ham, lomo is the most prized part of Iberian bellota pork.
It comes from the finest 100% Iberian pigs used to make Pata Negra bellota ham. The pigs are raised in the wild in large oak forests.

Morcon is a lesser-known Spanish Iberian sausage that is a type of chorizo. It is prepared in the same way, but the difference is that the tripe used to refine it is larger than that used for chorizo. In addition, more noble meats, such as tenderloin, filet mignon and presa, are used in its preparation.
It\'s a product with a different presentation from the usual chorizo.
This morcon comes from 100% free-range Iberian pigs fed on acorns.

Various weights to choose from.

Excellent chorizo from 100% free-range Iberian pigs.

Excellent sausage from 100% Iberian free-range pigs.

Iberian chorizo from Iberian pigs naturally cured in its tripe.
The pigs used to make this chorizo were raised in the wild and fed acorns in the Extremadura region.

Various weights to choose from.

Matured totally by hand in Andalusian cellars.

70 grs.

100% Iberian bellota longanisse-type chorizo.

Lomo 50% ibérico bellota.
100g of the finest vacuum-packed lomo.
From free-range 50% Iberian pigs fed on acorns.

This is a type of blood sausage that is prepared in the same way as sausage and chorizo. It is seasoned and dried.
Morcilla Serrana Iberico is made from Iberian pork. It is eaten raw as a cold cut.

170 grs.

Iberian chorizo from the Extremadura region.
Excellent chorizo prepared with the finest meats from free-range Iberian pigs.

275 grs.

Iberian chorizo from the jabugo region, which can be used in three different ways.
It can be used for cooking, grilling or barbecuing, but it can also be opened, dried and eaten as a delicatessen.

2X120 grs.

Iberian chorizo from the Extremadura region
100 grams of the finest vacuum-packed sausage.
This chorizo contains pieces of noble meat, giving it a very pleasant taste.