Lomo Sidreria 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.
Related products
-
Jamón Iberico de 100% bellota (boneless)
Read moreJamon 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
Login to see prices -
-
Salame Rosa / Pink Salami (KG price)
Read moreEven 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.
Login to see prices -
Chorizo Ibérico Bellota
Read moreAcorn-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.
Login to see prices -
Mortadella Natural (KG price)
Read moreThe Mortadella Nazionale is distinguished by its clean flavor and consistent texture, achieved through the use of prime Italian pork.
Storage: Keep refrigerated between 3° – 5° C.
Packaging: Vacuum packed bag.
Login to see prices -
Jésus du Pays Basque
Read moreJésus is a large size dry sausage which is cured from 8 to 10 weeks. It has a soft texture and a unique flavour.
Silver medal in “Concours Général Agricole de Paris” in 2009.Price is per kg. Final price is displayed on invoice.
80% pork meat, 20% pork fat, salt, lactose dextrose from wheal, saccharose, saltpetre, spices, black pepper, ferment, rum, rubbed with wheat flour.
Login to see prices