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.
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
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
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.
Even sweeter than “Cooked Lesso Piemontese Ham”. An atypical and uncommon salami, made from the best cuts of national pork and cooked slowly. A tireless salami, because you won’t be able to stop eting it. Splendid fine sliced, sublime cut with a knife. Ideal for an apetitivo that “makes the difference”.
Storage: Keep refrigerated between 3° – 5° C.
Packaging: Vacuum packed bag.
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