Carne Salata of beef from an old and fat cow, salted, dried and cured.
Recommended storage temperature between 2 and 5 ° C.
Vacuum sealed.
Weight: aprox. 1 kg
Price displayed is per kilo. ex. VAT.
Carne Salata of beef from an old and fat cow, salted, dried and cured.
Recommended storage temperature between 2 and 5 ° C.
Vacuum sealed.
Weight: aprox. 1 kg
Price displayed is per kilo. ex. VAT.
Txistorra usually contains a mixture of minced pork and beef, but ours contains only pork, but pork of sublime quality. Local ingredients are added to the minced meat, including ground pimentón de la Vera which gives the pork sausage its signature bright red color. The mixture is wrapped in tripe and the ingredients mix up, creating a rather unforgettable sausage.
Weight: ca 3 kg in a bag. Each sausage is around 300 gram
Price is per kilo! Final price will be shown on the invoice.
Acorn-Fed Iberian Pork Chorizo Cular is a sausage made from cut Iberian pork meats and bacon, in addition with salt and spices (specially paprika), kneaded and inserted into natural pig casings, dried and cured, with or without smoke, to insure the product is self stable without refrigeration.
The cular sausage is characterized by its red color, typical smell and flavor, and cylindrical shape, as it is inlaying natural pig casings cular.
The piece weighs between 1,000 and 1,400 kg.
Price is per kilo.
Jamon ibérico bellota” is a cured ham made of acorn-fed Iberian pig from the back leg of adult pigs, processed salted and dry cured ensuring their preservation for consumption.
This one is elaborated from Iberian acorn-fed pigs freedom grown. The acorn is what makes the fat and the taste so special.
Smell and taste characteristics: Pinkish to bright red color inside, white marbled fat. Sweet and unmistakable flavor.
Each boneless piece weights between 3,500-4,500 kg
Ancient times touch, of stones’ cellar and slow natural aging. The taste is full, true, authentic. White natural flower. Perfect slice. Venetian red.
Salame di Varzi La Valle is unique.
The long resting, sustained by farm fresh consistent meats, varies from 30 days for the smallest size salami to 6 months for the salami with double casing hand tied.
Storage: Keep refrigerated between 3° – 5° C.
Packaging: Vacuum packed bag
Sweet and fragrant Coppa thanks to slow curing and highest raw material quality. The cervical muscle, placed between the head of the pig and the fifth and sixth ribs, balanced in the lean and white part, is wrapped in natural pork belly skin. To respect the fragrances given by slow aging, a limited percentage of salt and a measured use of spices are utilized.
Storage: Keep refrigerated between 3° – 5° C.
Packaging: Vacuum packed bag
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