Saucisse Séche
Login to see pricesMatured between 3 to 4 weeks. It is by nature user-friendly.
Price is per kg. Final price is displayed on invoice.
Pork meat and fat, salt, sugars (LACTOSE, wheat dextrose, sucrose) spices, aromatic plant, preservative: nitrate, natural flavors, hot pepper
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Txistorra of pork
Read moreTxistorra 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.
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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.
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Guanciale (KG price)
Read moreGuanciale, Italian pork cheek, slowly seasoned for a fragrant flavor. Perfect for tipical Italian recepies as pasta amatriciana.
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Jamón Cebo de Campo 50% Iberico de bellota (boneless)
Read moreHam is a cured meat product made from the back leg of adult pigs, processed salted and dry cured ensuring their preservation for consumption. This ham is elaborated from Iberian pigs (50% Iberian breed) kept in freedom and fed on natural pastures.
The weight per piece can vary between 4,500 and 7,000 kg, being the average weight of 6,000 kg.
Price per kilo.
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Coppa, +8 months (KG price)
Read moreSweet 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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