The Iberico   Bellota Lomo, 100% iberian breed is one of the most appreciated parts of Iberian pig fed on acorns.  It has a strong and intense acorn flavor and low fat index so characteristic of the authentic pure Iberico Bellota Lomo . The  Iberian Bellota Lomo is one of the finest parts of the iberian pig , it is very...

The Bellota Iberian Lomo is one of the most appreciated parts of Iberian pig fed on acorns. Its thinness layers of fat marbled into the iberian meat comes from the acorn diet of the pig. This is a quality feature of the authentic lomo Iberico bellota . The  Iberian Bellota Lomo is one of the finest parts of the iberian pig , it is very...

The Serrano Lomo (Loin) is one of the finest parts of white pig, its thin layers of fat infiltrated into the loin indicates his quality. It is very well known and appreciated in the Spanish gastronomy . We  recommend   the Serrano Lomo to prepare quality meat platters, it is also perfect for Tapas...

The Chorizo from León is made from smoked, cured pork meat. It’s dark red colour and it has a characteristic strong aroma. Its intense flavour and strong texture is typically from the Castilian countryside, the Chorizo from León is valued and well known all over the Spanish geography. The presentation  is in a horseshoe, with attached ends and...

The Bellota Iberian Salchichon is a carefully selected mixture of pork meat from iberian pata negra bellota pigs. The mixture is seasoned to bestuffed into a natural pork gut and put it to dry slowly. It comes vacuum packed so that you get its full intact aroma.

The  Bellota Iberian spanish Chorizo  is made with a carefully selected mixture of pork meat from iberian pata negra bellota pigs. Seasoned with salt and  red natural pepper  and put it to dry slowly. Delicious dry-cured iberian sausage with  strong flavour  and reddish characteristic colour. It comes  vacuum packed ...

The  Salchichon from Vic cular extra of Casa Riera Ordeix  is a sausage carefully cured and made following the tradition from centuries ago, obtaining the best sausage of  Vic . The creation of the recipe of this  unique sausage , which has  Protected...

Salchichón de Vic cular stuffed with truffles Casa Riera Ordeix is a sausage that has been cured and elaborated following the traditional preparation of the sausage of Vic. Afterwards black winter truffle is added, which mixed with natural dry brings an extraordinary taste. The creation of the recipe of this sausage with Protected Geographical Indication...

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 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 Salchichon of Vic Casa Riera Ordeix is a cured sausage and made following the tradition of the best salchichon of Vic , equally made using the same procedures used centuries ago. The recipe and the elaboration of this unique saussage in the world, which as Protected Geographical Indication (PGI) since 2002 , dating back 160...