The half 100% Ibérico Bellota lomo Cinco Jotas (5j)  has been handcrafted in Jabugo using meat corresponding to the lumbar muscle mass of the pig. Its aroma is powerful and enveloping and its flavor has a touch of paprika so characteristic of the loin. Weight : 500 gr. approximately.

The Cinco Jotas 100% Iberian Bellota Half shoulder cut portion  is made in Jabugo in an artisanal way. The meat used to make this prey cane comes from 100% Iberian pata negra pigs and is the one found between the top of the shoulder and the loin. It has a high infiltration of fat in the muscle mass, which makes this product so juicy. Weight:...

The sliced Ibérico Bellota lomo Cinco Jotas (5j), 100% Iberian breed , has been handcrafted in Jabugo using meat corresponding to the lumbar muscle mass of the pig. Its aroma is powerful and enveloping and its flavor has a touch of paprika so characteristic of the loin.

The  Lomo Joselito  is from the area of   Salamanca . The pig has been only fed with  acorns and pastures . It does not contain any preservatives, neither chemical additives, gluten or lactose which makes it suitable for everyone. Origin: Salamanca Curing time: 6 months Producer: Carnicas Joselito S.L. Exclusive sale in...

The  Sliced Lomo Joselito is from the area of   Salamanca . The pig has been only fed with  acorns and pastures . It does not contain any preservatives, neither chemical additives, gluten or lactose which makes it suitable for everyone. Origin: Salamanca Curing time: 6 months Producer: Carnicas Joselito S.L. Exclusive sale...

The  Joselito sliced Chorizo  is from the area of   Salamanca . The pig has been only fed with  acorns and pastures . It does not contain any preservatives, neither chemical additives, gluten or lactose which makes it suitable for everyone. Origin: Salamanca Curing time: 6 months Producer: Carnicas Joselito S.L. Exclusive...

The Sliced Salchichón Joselito  is from the area of   Salamanca . The pig has been only fed with  acorns and pastures . It does not contain any preservatives, neither chemical additives, gluten or lactose which makes it suitable for everyone. Origin: Salamanca Curing time: 6 months Producer: Carnicas Joselito S.L. ...

The  Sobrassada (majorcan sausage) Superior IGP Sobrassada de Mallorca La Luna , is the selection of best meat pig from  Majorca island , feed with  natural products .  The meat is combined with the best paprika and sea salt, and after the optimal period of curing, get the best sobrassada (majorcan sausage) able to satisfy the most...

The  Sobrassada (majorcan sausage) spicy La Luna , is the selection of best meat pig from  Majorca island , feed with  natural products .  The meat is combined with the best paprika and sea salt, and after the optimal period of curing, get the best sobrassada (majorcan sausage) able to satisfy the most discerning palates.

The organic sobrassada (majorcan sausage) IGP Sobrassade de Majorque La Luna , is made with organic paprika and pigs  raised in Majorca island bred on extensive farms in Mallorca and fed with natural products free from pesticides. With a natural curing process  providing an aroma and flavor that make it excellent. ...

The organic spicy sobrassada (majorcan sausage) IGP Sobrassada de Mallorca La Luna , is made with organic paprika , pigs raised in Majorca island bred on extensive farms in Mallorca and fed with natural products free from pesticides. With a natural curing process  providing an aroma and flavor that make it excellent. ...

Beef Cecina is the cured beef typical from León .  This product has over 7 months healign time, and is exclusively made from the noble parts from cured beef. It has an intense flavor , a cherry color and a smoking touch . Is an increasingly widespread product in Europe because when tasted most repeat! It’s...